Moroccan-Inspired Spiced Potato & Chickpea Salad
Vibrant Salad Featuring Roasted Potatoes, Chickpeas, Sweet Oranges, Olives, and Feta Tossed with a Zippy Lemon-Garlic Vinaigrette
This vibrant Moroccan-inspired salad combines tender roasted potatoes and chickpeas with fresh seasonal fruits, briny olives, and crisp vegetables.
The secret is tossing the cooled potatoes and chickpeas in ground cumin and paprika hours before dressing, letting the dry spices marinate and infuse before adding the citrus vinaigrette. Enjoy the recipe!
Recipe
- Roast & Cube Potatoes: Wrap whole raw baking potatoes tightly in aluminum foil and roast at 180°C (350°F) for 70–90 minutes until fork-tender. Cool completely to room temperature, peel, and cut into neat 1cm cubes.
- Dry Spice Marinate: Combine cubed potatoes, rinsed chickpeas, sliced bell pepper, pickled pearl onions, cherry tomatoes, orange segments, pomegranate pearls, and green olives in a bowl. Sprinkle with cumin and paprika, toss to coat, and chill in the fridge for 1–2 hours.
- Whisk Dressing: In a jar, combine fresh lemon juice, extra-virgin olive oil, minced garlic, honey, salt, and pepper. Shake vigorously for 45 seconds until smooth and emulsified.
- Dress & Serve: Pour the lemon vinaigrette over the chilled salad along with chopped parsley. Toss thoroughly, transfer to a serving platter, scatter crumbled feta over the top, and serve cool!
💡 Chef Notes & Tips
- Cooling Potatoes Completely: Never dress warm potatoes, as they will break down and turn your crisp salad into a gummy mash. Let them cool fully first.
- Vegan Adaptation: Replace the honey in the dressing with pure maple syrup and substitute the dairy feta with a salted almond-milk vegan feta alternative.
