Moroccan Chickpea Zucchini Salad Africa
Experience the vibrant flavors of North Africa with this Moroccan Chickpea Zucchini Salad, a perfect combination of fresh vegetables, aromatic spices, and bold herbs. Featuring sautéed zucchini, protein-packed chickpeas, sweet red bell pepper, and crisp red onion, this salad is a symphony of color and texture. A tantalizing dressing made with extra virgin olive oil, lemon juice, cumin, coriander, paprika, and a hint of cinnamon infuses every bite with warm, earthy flavors inspired by traditional Moroccan cuisine. Fresh mint and cilantro add a refreshing herbal note, while optional toasted almonds provide an irresistible crunch. Ready in under 20 minutes, this dish is ideal as a light lunch, a side for grilled protein, or a crowd-pleasing addition to your summer table. Whether served immediately or chilled to allow the flavors to blend, this Moroccan Chickpea Zucchini Salad is a flavorful celebration of healthy eating.
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Recipe Information
Ingredients
- 400 grams chickpeas (cooked or canned, drained and rinsed)
- 2 medium zucchini
- 1 large red bell pepper
- 0.5 medium red onion
- 2 tablespoons fresh cilantro (finely chopped)
- 2 tablespoons fresh mint (finely chopped)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon paprika
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 2 tablespoons toasted almonds (optional, roughly chopped)
Instructions
Wash and pat dry the zucchini, then cut them into half-moons about 1/4 inch thick.
Dice the red bell pepper into small cubes and thinly slice the red onion.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the zucchini and sauté for 3-4 minutes until they are slightly tender but still crisp. Remove from heat and let them cool.
In a large mixing bowl, combine the cooked chickpeas, sautéed zucchini, diced red bell pepper, sliced red onion, fresh cilantro, and fresh mint.
In a small bowl, whisk together the remaining olive oil, lemon juice, ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper to create the dressing.
Pour the dressing over the salad and gently toss to combine, making sure all the ingredients are evenly coated.
If using toasted almonds, sprinkle them on top for added crunch and flavor.
Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for up to 2 hours to let the flavors meld together.
Enjoy your Moroccan Chickpea Zucchini Salad as a light meal, or pair it with grilled protein for a heartier option.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5515 mg | 240% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 56.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2679 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
