Warm Moroccan Chickpea Salad

Dried dates and crunchy pistachios make this Moroccan Chickpea Salad recipe both sweet and savory!

Dried dates and crunchy pistachios make this Chickpea Moroccan Salad recipe both sweet and savory!

Things are cooling off around here as we ease into autumn, which means we get to go back to using the oven and eating warm food. HOORAY!

I love to eat richly spiced food this time of year, and this Moroccan Chickpea Salad is just what I need.

Looking for warm chickpea recipes? This is a great one! Dried dates and crunchy pistachios make this Moroccan Chickpea Salad recipe both sweet and savory!

This warm chickpea salad recipe is chock full of crunchy almonds and pistachios, as well as golden raisins and dried dates to add a wonderful sweetness to the dish. Everything is rounded out with a warmly spiced lemon dressing that makes me feel all warm and cozy.

Dried dates and crunchy pistachios make this Moroccan warm chickpea side dish recipe both sweet and savory!

Because the chickpeas are pan-fried, this dish comes out slightly warm and tastes perfect that way. I’ve also eaten it room temperature and chilled, both of which were also delicious.

If you have leftovers, try serving them over a bed of couscous, or mixing it into some arugula for a quick and easy salad.

Looking for Moroccan salad recipes with chickpeas? Here is a great one to try! Dried dates and crunchy pistachios make this Moroccan Chickpea Salad recipe both sweet and savory!

One ingredient in this Moroccan salad recipe that you might not be familiar with is Ras El Hanout. Ras El Hanout is a Moroccan spice blend made from a mixture of coriander, turmeric, cardamom, black pepper, clove, cinnamon, and nutmeg.

It’s one of my favorite spice blends to keep on hand because it adds instant Moroccan flavor to whatever you’re cooking. I use this brand.

Both the quality and the price are incredible!

Dried dates and crunchy pistachios make this Moroccan Chickpeas Salad recipe both sweet and savory!

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A bowl with Warm Moroccan Chickpea Salad.

Warm Moroccan Chickpea Salad Recipe

Experience a taste of Morocco with our Warm Moroccan Chickpea Salad, artfully combining sweet dried dates and crunchy pistachios for a truly irresistible dish!
4.5 from 15 votes
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Course: Salad
Cuisine: Moroccan
Diet: Gluten Free, Dairy Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 339kcal
Author: Linda
Print Recipe



  • 4 tablespoons extra virgin olive oil - divided
  • Juice and zest of 1 small lemon
  • 1 teaspoon red wine vinegar
  • 1 clove garlic - pressed
  • 1/2 teaspoon honey*
  • 1/4 teaspoon ras el hanout
  • 1/4 teaspoon kosher salt
  • 2 14.5 ounce cans chickpeas - drained, rinsed, and patted dry
  • 1 small shallot - peeled and thinly sliced
  • 2 tablespoons chopped pistachios
  • 2 tablespoons chopped roasted almonds
  • 2 tablespoons golden raisins
  • 6 dried pitted dates - roughly chopped
  • 2 tablespoons minced fresh flat-leaf parsley


  • In the bottom of a large bowl, whisk together two tablespoons of the olive oil along with the lemon juice and zest, red wine vinegar, pressed garlic, honey, Ras El Hanout, and salt.
  • Heat the remaining two tablespoons of olive oil in a large skillet set over medium-high heat. Once the oil is hot and shimmering, add half of the chickpeas and fry for 3 to 4 minutes, until lightly browned and crispy.
  • Transfer the fried chickpeas to the serving bowl. Repeat with the remaining half of the chickpeas.
  • Add the sliced shallot to the hot pan and fry for 2 to 3 minutes, until softened and slightly translucent.
  • Transfer to the serving bowl along with the pistachios, almonds, raisins, and dates. Toss well and serve warm.


*Use Agave to make this recipe vegan.
Storage Info:
Store the Moroccan Chickpea Salad in an airtight container in the refrigerator; it will stay fresh for up to 4 days. Freezing is not recommended as it may alter the texture of the chickpeas and vegetables.
If you need to reheat it, gently warm it in a skillet over low heat, just enough to take the chill off, as overheating can make the vegetables mushy and the nuts soggy.


Serving: 1serving | Calories: 339kcal | Carbohydrates: 34g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 474mg | Potassium: 406mg | Fiber: 8g | Sugar: 13g | Vitamin A: 205IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg

Please note that this recipe is often misspelled as: Morrocan chickpea salad recipe, Morrocan chick pea salad recipe and Moroccan chick pea salad recipe.

Dried dates and crunch pistachios make this Moroccan Chickpea Salad both sweet and savory!

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