Moroccan Lettuce Chickpea Salad

Moroccan Lettuce Chickpea Salad

Moroccan Lettuce Chickpea Salad



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This Moroccan Lettuce Chickpea Salad is one of our favourites, overlaid with Moroccan flavours, bright and fragrant. All of you out there always asking how we turn a same old, same old salad into an exciting Sephardi main course lettuce chickpea salad: You can glorify it even further by throwing in some leftover diced fish or chicken, or make it dairy, and throw in some crumbled feta.


  • DRESSING: 8 cloves garlic

  • 3 ribs celery, peeled

  • 1 jalapeño, stem cut off

  • 1 bunch flat-leaf parsley

  • 1/2 preserved lemon, skin only, rinsed (settle for zest of 2 lemons if you don’t have any on hand)

  • 1/2 cup olive oil

  • 1/3 cup fresh lemon juice

  • 2 tablespoons cumin

  • 1 tablespoon oregano

  • Bottled hot sauce to taste

  • 3 cups canned chickpeas (1 large can), drained and rinsed

  • 6 plum tomatoes, seeded and diced small

  • 1 cup pitted Moroccan (oil-cured) olives

  • 1/4 cup capers

  • 3 romaine hearts, sliced very thin


  • Make the dressing:
  • In a food processor, finely grind the garlic, celery, jalapeño, parsley, and preserved lemon.
  • Add the oil, lemon, cumin, oregano, and hot sauce, and pulse just 1–2 times, until combined but still chunky.
  • Place all the salad ingredients in a platter.
  • Toss with the dressing.
  • Serve at room temperature.
  • Makes 8 servings.


  • Variation: Throw in 450g saute cremini mushrooms or button mushrooms, the smaller the better, and proceed just as above.

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