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Moroccan Chickpea Salad

Moroccan Chickpea Salad

Lunch
Prep Time
15min
Cook Time
10min
Servings
1
Calories
417
Chef's Note

For the best flavor, allow this salad to marinate in the refrigerator for at least 30 minutes before serving. The harissa paste adds authentic Moroccan heat, but you can adjust the amount based on your spice preference. If you can find preserved lemon, adding a small amount finely chopped will elevate the authentic Moroccan flavor profile.

Tags
high protein
Moroccan
African
chickpeas
chicken
tomatoes
quick
healthy
lunch
calorie deficit
Ingredients

  • 1 cup chickpeas

  • 1/2 cup cherry tomatoes

  • 1/2 medium cucumber

  • 1/4 medium red bell pepper

  • 2 tablespoons red onion

  • 2 tablespoons fresh parsley

  • 1 tablespoon fresh mint

  • 4 ounces grilled chicken breast

  • 1 tablespoon lemon juice

  • 2 teaspoons extra virgin olive oil

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon paprika

  • 1/8 teaspoon cinnamon

  • 1/4 teaspoon harissa paste

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Instructions
  • 1

    Rinse and drain 1 cup of chickpeas. If using canned, pat them dry with a paper towel.

  • 2

    Season 4 ounces of chicken breast with a pinch of salt and pepper. Grill or pan-cook for 6-8 minutes per side until fully cooked (internal temperature of 165°F). Let rest for 5 minutes, then dice into bite-sized pieces.

  • 3

    While the chicken cooks, halve 1/2 cup of cherry tomatoes, dice 1/2 medium cucumber and 1/4 medium red bell pepper into small cubes.

  • 4

    Finely dice 2 tablespoons of red onion and chop 2 tablespoons of fresh parsley and 1 tablespoon of fresh mint.

  • 5

    In a small bowl, whisk together 1 tablespoon of lemon juice, 2 teaspoons of olive oil, 1/2 teaspoon of ground cumin, 1/4 teaspoon of ground coriander, 1/4 teaspoon of paprika, 1/8 teaspoon of cinnamon, 1/4 teaspoon of harissa paste, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to make the dressing.

  • 6

    In a medium bowl, combine the chickpeas, tomatoes, cucumber, bell pepper, red onion, parsley, and mint.

  • 7

    Add the diced chicken to the vegetable mixture.

  • 8

    Pour the dressing over the salad and toss gently to combine all ingredients evenly.

  • 9

    Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Nutrition Information (per serving)
417
Calories
42g
Protein
31g
Carbs
14g
Fat
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