Photo of Moroccan Chickpea Salad by WW

Moroccan Chickpea Salad

Points® value
Total Time
35 min
30 min
5 min
This fill-you-up recipe is packed with fibre-rich vegetables, chickpeas, nuts and raisins, all tossed together in a delicious garlic-yogurt dressing.


Whole wheat pita

2 small

Plain fat free yogurt

1 cup(s)

Olive oil

2 tbsp(s)

Lemon zest

1 tsp(s), grated

Fresh lemon juice

1½ tbsp(s)

Minced garlic

1½ tsp(s)

Table salt

1 tsp(s)

Cumin seeds

½ tsp(s), 1 tsp cumin seeds (whole seeds preferred)

Canned undrained chickpeas

30 oz, drained and rinsed


2 large, ripe, diced (about 2 1/2 cups)

Red bell pepper

1 large, diced (about 1 1/4 cups)

Yellow bell pepper

1 large, diced (about 1 1/4 cups)

Shredded carrots

1 cup(s)

Uncooked scallions

½ cup(s), sliced

Peppermint leaves

½ cup(s), fresh, cut into slivers (or chopped)


8 piece(s), green leaf-variety


¼ cup(s)

Sliced almonds

¼ cup(s), toasted


  1. 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.
  2. 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.
  3. 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.