Moroccan Chickpea & Zucchini Salad (Africa)

Total Time
Prep 15 mins
Cook 5 mins

from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.

Ingredients Nutrition


  1. Blanch and refresh zucchini. Combine all ingredients and toss together.
  2. Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.
Most Helpful

Wonderful salad. I added some sliced avocado since I had some and served it all over a bed of iceberg lettuce -- my DH's favorite. I also add the minced garlic to the zucchini when blanching since I prefer a more cooked garlic flavor (more mellow) in my salads. Thanks, Pneuma! Made for Aussie/New Zealand Recipe Swap #19.

mersaydees August 15, 2008

Thanks for a delicious and different way to use zucchini! I double the recipe, using a 15 oz can of chickpeas, and one zucchini and one summer squash (I didn't blanch them, and the texture was fine). It wasn't too spicy, and I served it with whole wheat pita - yum!

Marina K July 12, 2011

I liked this and it was fun to make the spice paste. I first tasted it at warm room temperature and liked it a lot. It was less enjoyable refrigerated, so next time I will serve it at room temp. I might saute the zucchini next time. Now must figure out what to do with the leftover spice paste...

Heirloom Tomato July 20, 2010