Name: Moroccan Chickpea Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 0.67 cup uncooked quinoa; 2 cans reduced-sodium chickpeas ((15 ounce cans), rinsed and drained); 3 cups grated carrots ((about 4 large/medium carrots, 10 ounces)); 5 ounces baby arugula; 0.33 cup toasted pistachios ((or almonds or pumpkin seeds)); 0.33 cup vegan feta crumbles; 0.25 cup golden raisins ((or chopped dried dates)); 3 tbsp chopped fresh mint; 3 tbsp extra-virgin olive oil; 3 tbsp freshly squeezed lemon juice ((about 1 small lemon)); 1 tsp dijon mustard; 1 tsp maple syrup; 0.75 tsp ground chili powder; 0.5 tsp kosher salt ((plus additional to taste)); 0.25 tsp ground cinnamon

Instructions

Show units in method

1

Cook the uncooked quinoa (0.67 cup) according to package directions in a medium saucepan.
2

While quinoa cooks, combine the reduced-sodium chickpeas (2 cans) and grated carrots (3 cups) in a large serving bowl. In a small bowl, whisk together the dressing ingredients: extra-virgin olive oil (3 tbsp), freshly squeezed lemon juice (3 tbsp), dijon mustard (1 tsp), maple syrup (1 tsp), ground chili powder (0.75 tsp), kosher salt (0.5 tsp), and ground cinnamon (0.25 tsp). Taste and adjust as desired.
3

Once quinoa is cooked, fluff with a fork and add to the serving bowl. Pour dressing over, just until moistened, then stir to combine. Add the baby arugula (5 ounces) and stir again, adding more dressing as desired. Sprinkle with the toasted pistachios (0.33 cup), vegan feta crumbles (0.33 cup), golden raisins (0.25 cup), and chopped fresh mint (3 tbsp). Enjoy immediately or refrigerate until ready to serve.