Meatless Monday: Moroccan Potato Salad
Recipe type: Salad
Cuisine: Moroccan
Serves: 6
  • 4 - 5 fist sized potatoes, peeled and diced
  • 2 cups prepared chickpeas, rinsed and drained (15 oz can or jar)
  • 1 medium onion, chopped (about a cup)
  • 1 - 2 carrots, peeled and chopped (about a cup)
  • 1 bell pepper (any color), seeded and chopped (about a cup)
  • ¼ cup raisins (a handful)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne
  • salt and pepper to taste
  • juice of one lemon
  • chopped parsley
  • olive oil
  1. Place the potatoes in a large dutch oven and cover with water. Bring to a boil and cook for 12 minutes or until the potatoes are cooked through but not mushy.
  2. While the potatoes are cooking, saute the onions, carrots and bell pepper in a little olive oil.
  3. When softened, add the chickpeas, raisins and season the mix with cumin, ginger, cinnamon, cayenne, salt and pepper.
  4. Drain the potatoes and combine with the the sauteed veggies (I do this in the same pot the potatoes were cooked in).
  5. Add the lemon juice, more olive oil and chopped parsley.
  6. Stir gently to combine.
  7. Serve warm or a room temperature.
Recipe by Lydia's Flexitarian Kitchen at