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Kyuhee’s Moroccan-spiced chickpea summer salad

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This cheerful chickpea salad is easy to make and will complement any main. Serve it at your next get-together for a pretty pop of colour on the table. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Kyuhee’s Moroccan-spiced chickpea summer salad


  • 400g can chickpeas, rinsed, drained
  • 1 garlic clove, crushed
  • 1 tbs Coles Olive Oil
  • 1 1/2 tsp ground cumin
  • 1/4 tsp ground paprika
  • 1 small Granny Smith apple, cored, cut into matchsticks
  • 1 lemon, zested, juiced
  • 1 small orange, zested, juiced
  • 1 tbs extra virgin olive oil
  • 1/2 garlic clove, extra, crushed
  • 1/4 tsp ground turmeric
  • 1 carrot, peeled, cut into matchsticks
  • 250g cherry tomatoes, quartered
  • 1 small red onion, thinly sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1/2 cup (70g) slivered almonds, lightly toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a large roasting pan with baking paper. Place chickpeas and garlic in the pan. Drizzle with olive oil. Sprinkle with the cumin, and paprika. Toss to coat. Season. Bake the chickpea mixture, tossing occasionally, for 15-20 mins or until chickpeas are crisp.

  2. Step 2

    Meanwhile, place the apple in a small bowl. Add the lemon juice and orange juice and toss to combine. Drain, reserving the combined juice.

  3. Step 3

    Combine the extra virgin olive oil, extra garlic, turmeric and 1 1/2 tbs of the reserved liquid in a screw-top jar. Season and shake until well combined.

  4. Step 4

    Place the chickpea mixture, apple, carrot, tomato, onion, mint and coriander in a large bowl. Sprinkle with half the almond. Drizzle with the dressing and toss to combine. Transfer to a large serving platter. Sprinkle with the lemon zest, orange zest and remaining almond. Serve immediately. 

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