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Home » Salads by Season » Winter Salads

Moroccan Roasted Garbanzo Beans

Made by Anastasia Papapetros - Serves 8 Filed Under: Dinner Salads, Gourmet Salads, Make Ahead Salads, Salad Index, Vegetarian, Winter Salads

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This Roasted Garbanzo Beans (chickpeas) Salad is loaded with different textures and fresh flavours. But it’s the exotic blend of fragrant spices that really transforms this salad into such a scrumptious yet satisfying dinner.

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MOROCCAN SALAD WITH ROASTED GARBANZO BEANS (CHICKPEAS)

If you're looking to add some exotic flavour to your next meal, look no further than this roasted chickpea salad!

The vibrant aromatic Moroccan spices in this salad transform the roasted sweet potatoes and roasted garbanzo beans into bites of deliciousness.

Paired with salty feta, crisp spinach, and fresh herbs, this dish is absolutely sensational.

Tips for perfect roasted garbanzo beans

  1. Make sure the garbanzo beans are completely dry, roll them gently between a kitchen towel.
  2. Be generous with the oil for maximum crispiness.
  3. Wait to coat them in the spices after they have been cooked.
  4. Do not roast your garbanzo beans the day before if you would like them to be crispy as they will soften, instead they will turn nutty and chewy.
  5. Start the roasted garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes and then turning off the oven, leave the chickpeas in the oven for an additional 15 minutes.
CLOSE UP OF MOROCCAN SALAD WITH ROASTED GARBANZO BEANS

How to make this roasted garbanzo beans salad

1Roast your sweet potatoes
Preheat the oven to 230°C (450°F). Line two baking trays with baking paper or foil (one for the chickpeas the other for the sweet potatoes).
Wash your sweet potatoes, peel them then cut them into a medium dice.
Put the sweet potatoes in your baking tray and add the spices and ¼ cup olive oil, mix until they are well coated.
Roast for approximately 20-30 minutes or until the sweet potatoes are soft and golden. Take them out of the oven when done (keeping them in your hot oven may overcook them).

SWEET POTATOES CUT IN A MEDIUM DICE
CUT YOUR SWEET POTATOES INTO
A MEDIUM DICE
 SWEET POTATOES IN A LINED OVEN TRAY WITH SPICES & OIL
PLACE SWEET POTATOES IN TRAY WITH SPICES & OIL
COATED SWEET POTATOES IN SPICES & OIL
TOSS TO COAT YOUR SWEET POTATOES IN THE SPICES & OIL
SOFT & GOLDEN ROASTED SWEET POTATOES COATED IN SPICES & OIL
ROAST YOUR SWEET POTATOES UNTIL GOLDEN & SOFT

2Roast your garbanzo beans
Drain your tinned garbanzo beans in a colander, rinse well under cold water and then completely dry between to towels, and remove any chickpea skins that come off while drying. Transfer to your baking tray add 2 tablespoons of oil and 1 teaspoon of sea salt and mix until they are well coated.
Start the garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes, stopping halfway through to turn theM. Then turn the oven off and leave the garbanzo beans in the oven for an additional 15 minutes. Take them out add ½ a teaspoon of either smoked paprika or Moroccan spice mix then toss to coat.

RINSING GARBANZO BEANS (CHICKPEAS) IN A STRAINER UNDER COLD WATER
RINSE YOUR GARBANZO BEANS (CHICKPEAS)
RUBBING GARBANZO BEANS (CHICKPEAS) IN A TOWEL TO DRY COMPLETELY
RUB THEM IN A TOWEL TO DRY COMPLETELY
REMOVING SKINS FROM GARBANZO BEANS (CHICKPEAS) AFTER DRYING IN A TOWEL
REMOVE ANY SKINS YOU COME ACROSS (DON'T BE TOO PEDANTIC)
PLACING DRIED GARBANZO BEANS IN A TRY WITH OIL & SALT
PLACE YOUR DRIED GARBANZO BEANS IN A TRY WITH OIL & SALT
ROASTED YOUR GARBANZO BEANS IN A HOT OVEN UNTIL GOLDEN & CRISP
ROAST YOUR GARBANZO BEANS IN A HOT OVEN UNTIL GOLDEN & CRISP
COATED ROASTED GARBANZO BEANS (CHICKPEAS) WITH SPICES
COAT YOUR ROASTED GARBANZO BEANS (CHICKPEAS) WITH SPICES

3To make your salad
Wash your spinach and spin dry in a salad spinner to remove excess water.
Wash your parsley and mint leaves, shake to remove excess water and pat dry and roughly chop.
Add all your dressing ingredients to a glass jar and shake until emulsified.

Baby spinach leaves in a colander being washed in a kitchen sink.
WASH YOUR BABY SPINACH
Baby spinach leaves being dried in a salad spinner.
PAT OR SPIN DRY
PICKING LEAVES FROM MINT STEMS
PICK THE LEAVES FROM YOUR MINT
ROUGHLY CHOPPING MINT & PARSLEY ON A WOODEN BOARD WITH A KNIFE
ROUGHLY CHOP YOUR HERBS

4Assemble your salad
In a large mixing bowl add your roasted sweet potatoes and garbanzo beans, baby spinach, chopped herbs, crumbled feta and almonds.
Pour your dressing over your salad, season with salt and pepper, toss well to combine. Taste your salad and adjust seasonings according to your taste.
Arrange your salad in a salad bowl, garnish with some additional almond flakes and a sprinkle of paprika.
Serve when you are ready.

INGREDIENTS FOR MOROCCAN SALAD WITH ROASTED GARBANZO BEANS (CHICKPEAS) IN A BOWL
PLACE ALL YOUR INGREDIENTS IN A BOWL
MIXING ALL THE INGREDIENTS FOR MOROCCAN GARBANZO BEAN (CHICKPEAS) SALAD IN A BOWL UNTIL IT IS WELL COMBINED
MIX UNTIL WELL COMBINED

Serving Suggestions

An ideal salad to have for dinner on its own, it travels well so would be perfect to take to a potluck, for weekday lunches or to make ahead for entertaining.

Try it with...

  • A warming Persian lamb tagine
  • Moroccan grilled chicken
  • Vegetarian zaalouk focaccia

Make Ahead Tips

  • You can roast your chickpeas in advance but just keep in mind that this will change their texture from crunchy to chewy – still delicious though.
  • Roast your sweet potatoes with the spices the day before.
  • Wash your baby spinach just make sure that it is completely dry before storing to prevent bacteria.
  • You can prepare the dressing the day before and keep it in your fridge in an air-tight container.
  • Wash, completely dry then chop your parsley the day before.

How To Meal Prep this Salad for Your Lunches

  • This salad makes the perfect packable salad to make for your weekday lunches. Just make it and pack into individual containers to take to work.
  • You can leave out the mint to add on top as it has a tendency to go brown but to be honest once everything is mixed through with the dressing you won’t really notice so it is up to you.
  • Do not mix the spinach through your salad just add it on top so that it doesn't wilt and become soggy.
  • You could add some grilled chicken breasts or pan-seared lamb if you like but it really is substantial enough on its own.

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Aerial view of garbanzo or chickpea salad in a white bowl with a celery spring on top.
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Recipe Card

MOROCCAN ROASTED GARBANZO BEANS (CHICKPEAS) SALAD

Moroccan Salad with Roasted Garbanzo Beans

This roasted garbanzo beans salad is loaded with different textures and fresh flavours, but it’s the exotic blend of fragrant spices that really transforms this salad into such a scrumptious yet satisfying dinner.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Moroccan
Keyword: Intermediate
Servings: 8 as a side *
Calories: 278kcal
Author: Anastasia Papapetros
Toggle to prevent your screen from going dark
Ingredients
For roasting...
  • 2 medium sweet potatoes (approximately 700 grams)
  • 2 tins chickpeas (approximately 400 grams each)
  • 2 tbsps Moroccan spice mix
  • 1 teaspoon smoked paprika
  • 6 tbsps olive oil
  • Sea salt and cracked black pepper
For the salad...
  • 2 cups baby spinach (approximately 60 grams)
  • ½ cup parsley leaves (tightly packed)
  • ½ cup mint leaves (tightly packed)
  • ⅓ cup feta (crumbled)
  • 2 tbsps almond flakes (toasted)
For the dressing...
  • ⅓ cup olive oil
  • ⅓ cup lime juice (approximately 2 medium)
For the garnish....
  • 1 tbsps almond flakes (toasted)
  • ½ teaspoon smoked paprika
Metric - Imperial
Instructions
  • Preheat the oven to 230°C (450°F). Line two baking trays with baking paper or foil.
  • Wash, peel and chop your sweet potatoes into a medium dice then put them in a baking tray with the spices and 3 tablespoons of olive oil, mix until they are well coated. Roast for approximately 20-30 minutes or until the sweet potatoes are soft and golden.
  • Drain your tinned garbanzo beans (chickpeas) in a colander, rinse well under cold water and then completely dry in a towel (discard any skins you come across). Transfer to your baking tray add 2 tablespoons of oil and 1 teaspoon of sea salt and mix.
  • Start the garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes and then turn the oven off and leave the garbanzo beans in the oven for an additional 15 minutes.
  • When they are done, take them out and coat with ½ teaspoon of either smoked paprika or Moroccan spice mix.
  • Wash and dry your spinach, parsley and mint leaves. Roughly chop the herbs
  • Add all your dressing ingredients to a glass jar and shake until emulsified.
  • Put everything in a large mixing bowl, pour over the dressing, season and toss well to combine. Taste and adjust seasonings.
  • Arrange in a salad bowl, garnish with some additional almond flakes and a sprinkle of paprika.
  • Serve when you are ready.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 278kcal | Carbohydrates: 17g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 112mg | Potassium: 360mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9428IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 3mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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