Moroccan Chickpea Salad
5
Point(s)
Total Time
35 min
Prep
30 min
Cook
5 min
Serves
4
Difficulty
Easy
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.
Ingredients
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)
Lettuce
8 leaf/leaves, large, green leaf-variety
Raisins
¼ cup(s)
Sliced almonds
¼ cup(s), toasted