Moroccan Chickpea Salad

Chickpea Salad
Weight Watchers Recipe
Ratings (3)
11PointsPlus Value
Prep time: 30 min
Cook time: 5 min
Other time: 0 min
Serves: 4
Who says salad isn’t satisfying enough for dinner? This fill-you-up recipe is packed with fiber-rich vegetables, chickpeas, nuts and raisins, all tossed together.
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  • 2 small whole wheat pita(s)   
  •   1 cup(s) plain fat free yogurt   
  • 2 Tbsp olive oil   
  • 1 tsp lemon zest, grated   
  • 1 1/2 Tbsp fresh lemon juice   
  • 1 1/2 tsp minced garlic   
  • 1 tsp table salt   
  • 1/2 tsp ground cumin   
  •   30 oz chickpeas (15 oz), drained and rinsed   
  •   2 large fresh tomato(es), ripe, diced (about 2 1/2 cups)   
  •   1 large sweet red pepper(s), diced (about 1 1/4 cups)   
  •   1 large yellow pepper(s), diced (about 1 1/4 cups)   
  •   1 cup(s) shredded carrot(s)   
  •   1/2 cup(s) uncooked scallion(s), sliced   
  • 1/2 cup(s) mint leaves, fresh, cut into slivers (or chopped)   
  •   8 leaf/leaves (large) lettuce, green leaf-variety   
  • 1/4 cup(s) raisins   
  • 1/4 cup(s) sliced almonds, toasted   


  • Preheat oven to 475°F. Cut each pita into 6 wedges and place on a baking sheet. Bake until “chips” are crisp, about 5 minutes.

  • Meanwhile, in a large bowl, whisk together yogurt, oil, lemon zest and juice, garlic, salt and cumin seeds until blended. Add chickpeas, tomatoes, peppers, carrots, scallions and mint; toss to mix and coat.

  • Line each of 4 plates with 2 lettuce leaves; top each with 2 cups of salad mixture and place 3 pita wedges on top. Sprinkle each serving with 1 tablespoon each of raisins and almonds; serve.


  • You could easily substitute chopped cilantro or parsley for the mint if you prefer.


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