Moroccan Chickpea Salad

This recipe submitted by Learner Heath S. is adapted from a recipe she found in the Oregonian newspaper, and she has been making it for the past 40 years.


¼ cup raisins

1 cup hot water

2 tablespoons good olive oil

juice of 1 lemon

1 tablespoon red wine (balsamic is especially good) vinegar

½ teaspoon ground cumin

½ teaspoon  ground coriander

½ teaspoon ground turmeric

½ teaspoon salt

½ teaspoon black pepper

3 tablespoons plain yogurt

2 cans (15 ounces each) chickpeas, drained and rinsed

1 red bell pepper, diced

2 green onions, finely chopped

1 or more cloves garlic, minced

½-inch piece fresh ginger, peeled and minced

Optional ingredients

1 russet potato, skin on, cut into smallish cubes, steamed until fork tender

11 fresh hot green chili pepper, seeded and minced

½ cup chopped fresh cilantro

½ cup chopped fresh mint

1/2 to 1 tomato, peeled, seeded, and diced (doesn’t last as long in the refrigerator with this in it)


1. In a small bowl, soak the raisins in the hot water for 10 minutes. Drain and reserve raisins.

2. In another small bowl, whisk together the olive oil, lemon juice, and vinegar. Add the cumin, coriander, turmeric, salt, pepper, and yogurt, and then whisk the dressing until blended. Set aside.

3. Place the chickpeas and raisins and remaining ingredients (except for dressing) in a large mixing bowl. Toss gently with the dressing.

4. Delicious right away, but chill several hours or overnight to blend seasonings and serve at room temperature.


This salad goes very well with canned albacore tuna and with skinless/boneless sardines.

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