Moroccan Chickpea Salad
Moroccan Chickpea Salad is a salad that serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 535 calories, 20g of protein, and 22g of fat per serving. For $2.18 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe is liked by 127 foodies and cooks. This recipe from Well Plated requires ground cinnamon, canned chickpeas, lemon juice, and pumpkin seeds. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a spectacular spoonacular score of 98%. Try Moroccan Chickpea Salad, MOROCCAN CARROT CHICKPEA SALAD, and Moroccan Couscous and Chickpea Salad for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
5 ounces baby arugula
2 (15-ounce) cans reduced-sodium chickpeas, rinsed and drained
3 cups grated carrots (pregrated or freshly grated from about 4 large/medium carrots, about 10 ounces)
3/4 teaspoon ground chili powder
1 teaspoon Dijon mustard
1/3 cup crumbled feta (omit to make vegan)
3 tablespoons chopped fresh mint
1/4 cup golden raisins or chopped dried dates
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt, plus additional to taste
3 tablespoons freshly squeezed lemon juice (about 1 small lemon)
1 teaspoon maple syrup or honey
3 tablespoons extra-virgin olive oil
1/3 cup toasted pistachios, almonds, or pumpkin seeds (pepitas)
2/3 cup uncooked quinoa
Equipment:
sauce pan
measuring cup
whisk
bowl
Cooking instruction summary:
In a medium saucepan, cook the quinoa according to package directions. While the quinoa cooks, place the chickpeas and carrots in a large serving bowl. In a small bowl or measuring cup (my favorite for easy pouring), whisk together the dressing ingredients: olive oil, lemon juice, Dijon, maple syrup, chili powder, salt, and cinnamon. Taste and adjust as desired. Once the quinoa has finished cooking, fluff with a fork, then add to the serving bowl. Pour the dressing over the top, just until it is moistened, then stir to combine. Add the arugula (see recipe note if not eating all of the salad within a day or so) and stir again, adding a bit more dressing as desired. Sprinkle with the pistachios, feta, raisins, and mint. Enjoy immediately or refrigerate until ready to serve.
Step by step:
1. In a medium saucepan, cook the quinoa according to package directions.
2. While the quinoa cooks, place the chickpeas and carrots in a large serving bowl. In a small bowl or measuring cup (my favorite for easy pouring), whisk together the dressing ingredients: olive oil, lemon juice, Dijon, maple syrup, chili powder, salt, and cinnamon. Taste and adjust as desired.
3. Once the quinoa has finished cooking, fluff with a fork, then add to the serving bowl.
4. Pour the dressing over the top, just until it is moistened, then stir to combine.
5. Add the arugula (see recipe note if not eating all of the salad within a day or so) and stir again, adding a bit more dressing as desired. Sprinkle with the pistachios, feta, raisins, and mint. Enjoy immediately or refrigerate until ready to serve.
Nutrition Information:
covered percent of daily need
