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Moroccan Chickpea Salad

Moroccan Chickpea Salad

Chickpeas are very high in protein and we recommend keeping canned chickpeas in your pantry for quickly whipping up delicious recipes. 100 grams of chickpeas give you 19 grams of protein. You can use them to make patties, soups, stews, curries and several other delicious recipes.


2 cans of chickpeas (drained and rinsed) 
2 ½ tbsp. vegetable/olive/canola oil 
2 tbsp. lemon juice 
1 tsp. curry powder/taco seasoning/Moroccan seasoning 
1 tsp. brown sugar 
3 large tomatoes diced 
½ red onion diced 
50 grams Arugula leaves 
Vegan cheese crumbled for garnishing (optional) 


Preheat oven to 250 °F. 
In a shallow baking tray, spread the chickpeas and drizzle with olive oil, salt and pepper. Bake for 20 minutes. Let it cool. 
To make the dressing: In a bowl, add lemon juice, taco seasoning, olive oil, sugar and whisk to combine. 
In a large bowl, transfer the cooled chickpeas and add the arugula leaves, diced tomatoes and onions. Drizzle with the dressing when ready to serve. Crumble vegan cheese on top for extra flavor.