Plant-Based Moroccan Chickpea Salad
Prep time
Total time
If you like spicy, you can leave the seeds in the jalapeno. For mild to medium spice, remove the jalapeno seeds and optionally omit the hot sauce.
Recipe type: Salad
Cuisine: African
Serves: 6 servings
  • 8 garlic cloves
  • 3 celery ribs, peeled
  • 1 jalapeno pepper, stemmed and optionally seeded
  • 1 bunch flat-leaf parsley
  • Lemon zest of 2 lemons
  • 2 tablespoons cumin, or to taste
  • 1 tablespoon oregano
  • ½ cup olive oil
  • ⅓ cup fresh-squeezed lemon juice
  • Hot sauce, to taste (optional)
  • 3 romaine hearts, sliced very thin, or other salad greens
  • 3 cups canned chickpeas, drained and rinsed
  • 6 plum or cherry tomatoes, seeded and quartered
  • 1 cup pitted Moroccan (oil-cured) olives
  • ¼ cup capers (optional)
  1. In a food processor or high-speed blender, finely grind the garlic, celery, jalapeƱo, parsley, and lemon zest. Add the oil, lemon juice, cumin, oregano, and hot sauce (if using). Pulse until combined but still chunky or puree.
  2. Put the lettuce, chickpeas, tomatoes, olives, and capers (if using) in a large bowl and toss.
  3. Serve the salad with the dressing or toss the dressing with the salad if you will be serving it all immediately.
This wonderful salad is reprinted with permissions from Levana Cooks Dairy-Free!
Recipe by Go Dairy Free at