Gluten-Free Moroccan Chickpea Salad

Ingredients

Shop links on this page are for canned chickpeas, rinsed and drained, tahini, ground cumin. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 15 oz canned chickpeas, rinsed and drained Shop
• 1 cup cucumber, finely diced
• 1 cup red bell pepper, finely diced
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp tahini Shop
• 2 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin Shop
• 1/2 tsp ground coriander Shop
• 1/4 tsp paprika Shop
• Pinch cayenne pepper (optional) Shop
• salt, to taste
• black pepper, to taste

Instructions

1. 1 In a large bowl, combine the rinsed and drained canned chickpeas, finely diced cucumber, red bell pepper, and red onion. Ensure all vegetables are uniformly chopped for even distribution of flavors and textures.
2. 2 Add the chopped fresh cilantro and parsley to the bowl, infusing the salad with bright, herbaceous notes. Stir gently to incorporate the fresh herbs throughout the chickpea and vegetable mixture.
3. 3 In a separate small bowl, whisk together the tahini, fresh lemon juice, and extra virgin olive oil until smooth and emulsified, about 1-2 minutes. This creates the creamy base for your dressing.
4. 4 Stir in the ground cumin, ground coriander, paprika, and optional cayenne pepper into the dressing. Season generously with salt and black pepper to taste, adjusting as needed for your preference.
5. 5 Pour the prepared dressing over the chickpea and vegetable mixture in the large bowl. Toss everything together thoroughly for about 2-3 minutes, ensuring every ingredient is well coated with the flavorful dressing. Let the salad sit for at least 10-15 minutes to allow the flavors to meld, or serve immediately for a fresher crunch.

Nutrition (per serving)

Tips & Notes

• Use tahini labeled gluten-free and stir the jar well before measuring, since the oil separates. When you whisk in the lemon juice it may seize into a stiff paste; keep whisking, and if it is still too thick to coat the salad, add cold water a teaspoon at a time.
• Soak the diced red onion in cold water for about 10 minutes, then drain and pat it dry. This tames its sharp bite so it does not overpower the cumin, coriander and herbs, especially if the salad rests before serving.
• If you make the salad ahead, refrigerate it without the cucumber and herbs and fold them in just before serving. Cucumber weeps water into the dressing as it sits, and the cilantro and parsley darken and wilt.

Common questions