Moroccan Chickpea Kale Salad

moroccan chickpea kale salad

5 from 1 reviews

This flavorful Moroccan chickpea kale salad, with seasoned roasted chickpeas, bell pepper, raisins, almonds, and feta is anything but boring! It’s a great make-ahead salad for work lunches or a delicious side dish. (gluten-free, vegetarian, vegan and dairy-free option)




  1. Heat oven to 400°F. Line a baking sheet with parchment or a silicone baking mat.
  2. Use paper towels to get chickpeas as dry as you can. Add to a bowl with 1 tbsp of olive oil and Moroccan seasoning. Toss well to coat. Spread chickpeas on prepare baking sheet. Roast 15 minutes.
  3. Place chopped kale in a large bowl. Add remaining 1 tbsp olive oil, lemon juice, salt and pepper. Gently message oil and lemon into kale.
  4. Add onion, bell pepper, almonds, raisins and feta to kale. Once chickpeas are done, add them to the salad. Toss to coat.
  5. Serve immediately, or refrigerate until ready to serve.


*Omit cheese for dairy-free or vegan

Keywords: Moroccan salad, chickpea kale salad, Moroccan kale salad

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