Recipe of the Month: Moroccan Chickpea Salad

Chickpeas should be a pantry staple. They are extremely high in heart healthy soluble fiber along with containing a very high content of potassium, B-vitamins and even selenium. This simple recipe is an easy lunch that can be pulled together with minimal ingredients, most of which you should have on hand. With a lot going on in the world right now, take the extra time you may have to try simple healthy recipes that combine quality ingredients that are easy to stock up on and have ready as needed.

For the link to this recipe online click HERE:

Servings: 7- 1 cup servings, Prep Time: 15 Minutes


  • 3Tbs. Olive oil
  • 3Tbs. Lemon Juice (Fresh if possible)
  • 2 tsp. ground cumin
  • ¼tsp. each of salt & pepper
  • pinch of cayenne pepper (if desired)
  • 3 cups of canned chickpeas, drained and rinsed
  • 1 large carrot, cut into thin matchsticks
  • 3 green onions, thinly sliced
  • 1 red bell pepper, diced
  • 2 plum tomatoes, diced (or 1-16oz can of diced tomatoes, drained well)
  • ¼ cup each of fresh cilantro & free mint
  • ½ cup crumbled feta cheese


  1. In a small bowl, whisk together oil, lemon juice, cumin, salt, pepper and a pinch of cayenne
  2. In a large bowl, combine chickpeas, carrots, onion, tomatoes, red pepper, cilantro, mint & feta
  3. Pour lemon juice dressing over chickpea mixture and toss to combine. Serve immediately or cover and refrigerate for up to 24 hours.

NUTRITION: Based on One Cup Serving Size

  • 254kcals
  • 34g of Carbohydrates
    • 8g of Fiber, 7g of Sugar
  • 9g of Fat
  • 10g of Protein

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