Photo of Moroccan chickpea salad by WW

Moroccan chickpea salad

SmartPoints® value per serving
Total Time
35 min
30 min
5 min
Who says salad isn’t satisfying enough for dinner? This fill-you-up recipe is packed with fiber-rich vegetables, chickpeas, nuts, and raisins tossed together in a yogurt-based dressing, providing a satisfying mix of flavors and textures. Chickpeas, a type of legume that are a staple in Moroccan cuisine, are rich in protein and add bulk and bite to this dish. Green leaf lettuce is a nice base, but you can also use butter lettuce or romaine to anchor this salad. Additionally, you could easily substitute chopped cilantro or parsley for the mint if you prefer. This salad is served with oven-crisped pita chips for scooping.


Whole wheat pita(s)

2 small

Plain fat free yogurt

1 cup(s)

Olive oil

2 Tbsp

Lemon zest

1 tsp, grated

Fresh lemon juice

1½ Tbsp

Minced garlic

1½ tsp

Table salt

1 tsp

Ground cumin

½ tsp


30 oz, drained and rinsed

Fresh tomato(es)

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

Sweet red pepper(s)

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

Yellow pepper(s)

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

Shredded carrot(s)

1 cup(s)

Uncooked scallion(s)

½ cup(s), sliced

Mint leaves

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


8 leaf/leaves, large, 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.