This Moroccan Salad with Za'atar Croutons is chok full of shredded carrots, chickpeas and other veggies and pomegranate, feta and toasted pine nuts, but the kicker is the lemon and cumin dressing that brings this all together. Topped with crunchy homemade za’atar spiced croutons and dinner is served!
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5 from 2 votes

Moroccan Chickpea Carrot Salad with Za'atar Croutons

This Moroccan Chickpea Carrot Salad is chock full of veggies, pomegranate, feta and toasted pine nuts, but the kicker is the lemon cumin dressing and Za’atar spiced croutons. So good! Adapted from Clean Eating's Moroccan Chickpea Salad.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: Moroccan
Keyword: carrot salad, chickpea salad recipe, croutons, moroccan salad
Servings: 6 servings
Calories: 860kcal
Author: Kevin Is Cooking


  • Salad
  • 3 tbsp olive oil
  • 1/4 cup fresh lemon juice
  • 2 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • Pinch cayenne pepper
  • 2 - 15.5 oz cans chickpeas drained and rinsed (garbanzo beans)
  • 2 large carrots peeled and julienned
  • 4 Persian cucumbers sliced, (See Note 1)
  • 2 plum tomatoes diced
  • 1 red bell pepper diced
  • 1/4 cup each chopped fresh cilantro mint and parsley
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pomegranate arils
  • 1/2 cup pine nuts toasted
  • Croutons
  • 6 slices wheat or sourdough bread cubed
  • 3 tbsp olive oil
  • 2 tbsp za’atar spice blend (See Note 2)


  • Preheat oven to 250°F. In a bowl add the cubed bread and toss with oil and Za’atar spice blend. Place on a lined baking sheet and bake for 30 minutes or until golden brown. Remove from oven and set aside.
  • In a small bowl, whisk together olive oil, lemon juice, cumin, salt, black pepper and cayenne. Set aside.
  • In a small fry pan, toast the pine nuts over medium heat until golden brown. Season with salt and set aside.
  • In a large bowl, combine chickpeas, carrot, cucumbers, tomatoes, red pepper, herbs, feta cheese, pomegranate and pine nuts.
  • Pour lemon cumin dressing over chickpea salad and toss to mix thoroughly. Serve immediately topped with Za’atar spiced croutons.


1. Persian cucumbers can be substituted with English cucumbers,
2. You can find my recipe for Classic Lebanese Za'atar Spice Mix here.


Calories: 860kcal | Carbohydrates: 118.8g | Protein: 30.3g | Fat: 31.7g | Saturated Fat: 5.5g | Polyunsaturated Fat: 8.2g | Monounsaturated Fat: 14g | Cholesterol: 11.1mg | Fiber: 15.6g | Sugar: 19.2g