Black garbanzo bean and pepper saladWhen I think back to our trip to Morocco, what I remember are the oranges. Insanely vivid, fresh, perfumey. I found these black garbanzos at our local co-op and invented this salad inspired by Morocco, with a lightly spicy dressing, fresh peppers, and oranges. I served this up on one of the beautiful little platters we brought home.

These teeny chickpeas, the other name for garbanzos, are dark brown rather than black, and about half the size of their tan cousins. After cooking them to a nicely tender state, I gave them some baby bell pepper slices to play with in the bowl, along with the tangerines.

The dressing has spicy Asian notes, appropriate for a country that’s at the crossroads of the world.Moroccan spices Ras el hanout is a spice mixture made up of cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn, and turmeric. Each blend is unique to the person making it. If you don’t have it in your cupboard, you can substitute Chinese five-spice powder.Moroccan OrangesI imagine a caravan of camels padding along, honing in on the next oasis, and seeing those orange trees up ahead. I’ve never seen oranges that color outside of Morocco.

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Black garbanzo bean and pepper salad

Moroccan black garbanzo, pepper, and orange salad

0 from 0 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 5 hrs 45 mins
Course Lunch
Cuisine Mediterranean
Servings 8 servings


  • 1 cup chickpeas garbanzo beans, black or tan, dried
  • 3 cups water (filtered or spring) low-sodium vegetable broth
  • 3 bell peppers 3 baby or 1 large colored bell pepper
  • 2 tangerines
  • 2 slices ginger (fresh)
  • 1 clove garlic
  • 1 tbsp dark toasted sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp honey brown rice syrup
  • 1 tbsp Bragg's liquid aminos (or tamari)
  • 1/4 tsp ras el hanout Chinese five-spice powder
  • 1/2 tsp sea salt


  • Rinse the dried beans and check for any bruised, moldy beans or foreign objects like pebbles. See this Friday's post for more on cooking dried beans. Put in a large soup pot and cover with filtered water. Put on the lid and bring to a boil. Boil for five minutes. Turn off the heat and let sit 4-8 hours. Rinse.
  • Put the beans back in the pot with 3 C. water or broth. Bring to a boil, then turn down and simmer for 90 minutes until the beans are tender but not mushy. Black garbanzos have thicker, tougher skins than tan garbanzos. Rinse and drain well. Put into a large serving bowl.
  • Wash the peppers and remove the core and seeds. Slice into thin strips and add to the serving bowl.
  • Peel the tangerines and break up into sections, or get fancy and cut into supremes. Add them to the bowl, squeezing in a little extra juice.
  • Using a garlic press, press the ginger slices into a small jar or bowl. Press the garlic clove into the same container, then add the rest of the dressing ingredients. Whisk together or shake together until blended. Pour over the salad and toss well. Taste and add salt.


Per serving:
  • 100 calories
  • 3 g fat
  • 0 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 309 mg sodium (88 mg sodium with salt omitted)
  • 88 mg potassium
  • 22 g carbohydrate
  • 8 g fiber
  • 5 g sugars
  • 5 g protein
  • 3 Weight Watchers Points Plus
You can use canned beans for this recipe, just rinse them well.