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.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

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)

Directions

Step 1

Wash and pat dry the zucchini, then cut them into half-moons about 1/4 inch thick.

Step 2

Dice the red bell pepper into small cubes and thinly slice the red onion.

Step 3

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.

Step 4

In a large mixing bowl, combine the cooked chickpeas, sautéed zucchini, diced red bell pepper, sliced red onion, fresh cilantro, and fresh mint.

Step 5

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.

Step 6

Pour the dressing over the salad and gently toss to combine, making sure all the ingredients are evenly coated.

Step 7

If using toasted almonds, sprinkle them on top for added crunch and flavor.

Step 8

Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for up to 2 hours to let the flavors meld together.

Step 9

Enjoy your Moroccan Chickpea Zucchini Salad as a light meal, or pair it with grilled protein for a heartier option.

Nutrition Facts

Serving size	(1111.9g)

Amount per serving	% Daily Value*
Calories	1342.0

Total Fat 62.6g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 5514.6mg	0%
Total Carbohydrate 163.4g	0%
Dietary Fiber 41.9g	0%
Total Sugars 56.1g
Protein 45.8g	0%

Vitamin D 0IU	0%
Calcium 380.9mg	0%
Iron 16.9mg	0%
Potassium 2679.0mg	0%

*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.

Source of Calories

Fat: 40.2%

Protein: 13.1%

Carbs: 46.7%