Salade Marocaine

There are large North African communities in France, and they have had a great influence on French cuisine. It’s unclear if this Moroccan salad recipe is actually made in Morocco, but it’s always a big hit in France! It’s also a perfect vegan meal, with vegetables and legumes.

Serves: 4Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4


  • Juice of 1 lemon
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3 Tbsp. olive oil
  • 1 can (15 oz.) garbanzo beans, drained
  • 1 cup chopped tomatoes
  • 3 Tbsp. chopped scallions
  • 2 oranges, peeled and sectioned
  • 1 Tbsp. ground cumin
  • 2 Tbsp. fresh cilantro, minced, plus 8 cilantro leaves


  • In a large salad bowl, pour the lemon juice, salt, and pepper, and stir well. Then slowly add the olive oil, whisking constantly and firmly, until the dressing is smooth and thick.
  • Place garbanzo beans, tomatoes, and scallions in a salad bowl and toss to mix.
  • Add oranges to bowl. Toss well, then add the ground cumin and stir again. Minced the cilantro thinly, reserving 8 leaves for decoration.
  • Put in the refrigerator for an hour, to make sure the lemon and the cumin have time to really settle in the ingredients. Add the 8 cilantro leaves on top before serving.