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Moroccan Salad Recipe

Wilma Candy
This bright and healthy Moroccan Chickpea Salad mixes hearty chickpeas, protein-rich quinoa, fresh veggies, and aromatic spices like chili powder and cinnamon. This is going to have the perfect variety of sweet golden raisins, creamy feta, and crunchy toasted nuts. This is great for meal prep; one can have it as a side or just on its own, so it is a wonderful addition to any lunch or dinner. With nourishing ingredients combined with refreshing taste, this salad is surely going to satisfy your cravings and liven up your meals!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 29 minutes
Course Salad
Cuisine Mediterranean

Ingredients
  

  • ⅔ cup uncooked quinoa
  • 2 cans reduced-sodium chickpeas (15 ounce cans), rinsed and drained
  • 3 cups grated carrots pregrated or freshly grated from about 4 large/medium carrots, about 10 ounces
  • 5 ounces baby arugula
  • ⅓ cup toasted pistachios almonds, or pumpkin seeds (pepitas)
  • ⅓ cup crumbled feta omit to make vegan
  • ¼ cup golden raisins or chopped dried dates
  • 3 tablespoons chopped fresh mint
  • 3  tablespoons freshly squeezed lemon juice about 1 small lemon
  • 1 teaspoon maple syrup or honey
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Cook the Quinoa
    In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring to a high boil, then reduce heat to a low boil, cover, and cook for about 15 minutes, or until quinoa is fluffy and all the water has been absorbed. Turn the stove off and let it cool.
  • Dressing Preparation:
    In a small bowl, mix well olive oil, lemon juice, chili powder, ground cinnamon, salt and pepper.
  • Ingredients for Salad
    In large mixing bowl, combine the cooked quinoa, chickpeas, grated carrots, golden raisins and toasted nuts.
  • Add the Dressing:
    Pour over the dressing the quinoa mixture. Lightly toss until all ingredients coat perfectly.
  • Serve with Arugula:
    Ready to serve? Fold in the arugula or greens for a fresh and crisp salad.
  • Garnish and Enjoy!
    Add crumbled feta cheese if desired. Serve now, or refrigerate for up to 4 days. Now, go enjoy this very flavorful Moroccan Chickpea Salad!

Notes

Such a great salad to prep ahead of time for lunches! Arugula should be added only in the amount that you plan to eat at a time and not mixed ahead of time. This ensures the arugula does not wilt. The salad with arugula is at its most tasty within 24 hours, while the salad without arugula can hold for up to 4 days.