Moroccan Vegetable Salad

Total Time
13 min
11 min
2 min
Crunchy veggies—tomatoes, bell peppers, and cucumbers—are topped with a garlicky chickpea puree to make a lunch straight from the casbah.


fresh tomato(es)

2 large, cut into wedges

sweet red pepper(s)

2 medium, seeded and diced

kirby cucumber(s)

2 average, seeded and diced

fresh lemon juice

4 Tbsp

kosher salt

¼ tsp

black pepper

tsp, freshly ground

olive oil

2 tsp

garlic clove(s)

1 medium clove(s), minced

ground cumin

¼ tsp

chickpeas (15 oz)

1 cup(s), rinsed and drained

fat free sour cream

cup(s), or plain fat-free yogurt


  1. Combine the tomatoes, bell peppers, cucumbers, 2 tablespoons of the lemon juice, the salt, and pepper in a medium bowl. Refrigerate, covered, until the flavors are blended, about 30 minutes.
  2. Meanwhile, heat the oil in a small nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the cumin and toast, stirring constantly, about 1 minute.
  3. Puree the chickpeas, sour cream, and remaining 2 tablespoons lemon juice in a food processor or blender; add the garlic mixture; pulse until combined.
  4. Divide the tomato mixture among 4 salad plates. Top evenly with the chickpea puree. Yields about 1 cup salad with about 1⁄3 cup chickpea puree per serving.


This is an excellent salad paired with whole-wheat pita wedges. (One small pita will increase the per serving SmartPoints value.)

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