Chermoula Bean Salad
Updated August 18, 2026
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
1 packed cup cilantro leaves and tender stems
1 packed cup parsley leaves and tender stems
1 serrano chile, roughly chopped (seeds removed if desired)
2 garlic cloves
1 ½ teaspoons sweet paprika
1 teaspoon ground cumin
⅓ cup lemon juice (from 2 lemons)
⅓ cup extra-virgin olive oil
Salt
2 (15-ounce) cans butter beans, drained and rinsed
2 medium carrots, thinly sliced into bite-size rounds or half-moons
3 Medjool dates, pitted and coarsely chopped
Nutritional analysis per serving (4 servings)
63 grams carbs; 480 calories; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 14 grams fiber; 751 milligrams sodium; 16 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, pulse the cilantro, parsley, serrano and garlic until finely chopped. Add the paprika, cumin, lemon juice, olive oil and a big pinch of salt. Pulse until saucy. (Makes 1 cup.)
- Step 2
In a large bowl, combine the sauce, beans, carrots and dates. Stir to combine, then taste for salt. Salad will keep in an airtight container for up to 3 days refrigerated.
Private Notes
Comments
Just made this beautifully colorful side dish with a package of Rancho Gordo fresh Giganta beans. As a Moroccan woman, this sauce is spot on in authenticity. We use chermoula fish, salads, etc. Thanks for some representation!
I don’t usually try recipes that have not been rated or commented on since I’m not adventurous and stick to the basic basics, but I went ahead and followed the recipe as presented with good results. An easy recipe to put together and well received by my husband (and me!).
Thai basil is closer to cilantro than Italian basil. Its my goto for anti cilantro peeps.
Can the chermoula be successfully frozen, maybe portioned in IceCube trays, for apartment dwellers who live alone and have no access to garden plots so must rely on buying expensive herbs at the supermarket?
I'd never heard of cermoula but it sounds good. I see the salad itself stays good in fridge for 3 days, but the chermpula sauce alone ---how long does it keep? I'm thinking of making small jars of it for people as gifts, but not if it's very perishable.
I cooked a lot of chick peas from our farmers market. Do you think that would be a good substitute?
I think you could sub almost any legume you have available - the texture/mouth feel of butter beans is a little bit creamier and softer than chickpeas, and chickpeas have a slightly nuttier flavor, but I don’t think either would adversely affect the dish.