Photo of Moroccan Chickpea Salad by WW

Moroccan Chickpea Salad

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 are a staple in Moroccan cuisine, and 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. 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

Canned chickpeas

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

Peppermint 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.