Moroccan Chickpea Salad Recipe
Prep Time:
20 minutes
Cook Time:
Servings:
8 servings
Ingredients
  • 6 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 ½ teaspoons Dijon mustard
  • 1 ½ teaspoons dried marjoram
  • 1 teaspoon dried oregano
  • 2 ½ teaspoons paprika
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 3 14-ounce cans garbanzo beans, rinsed and drained
  • ½ red onion, chopped
  • ¾ cup dried apricots, sliced
  • ⅓ cup kalamata olives, drained and sliced in half
  • ¼ cup Italian parsley, chopped, plus more for garnish
  • 2-3 cups baby spinach
  • ⅓ cup pistachios, roughly chopped
Directions
  1. In a small bowl, whisk together the red wine vinegar, olive oil, garlic, Dijon mustard, marjoram, oregano, paprika, salt, and pepper.
  2. Combine the garbanzo beans, red onion, dried apricots, kalamata olives, and Italian parsley in a large bowl. Pour in the dressing and mix to fully coat.
  3. Fold in the baby spinach. Salt and pepper to taste. Top with the chopped pistachios. Serve immediately, garnished with additional fresh parsley.