Moroccan Chickpea Salad
This vibrant Moroccan Chickpea Salad features flavorful spices and fresh ingredients. Combining wholesome quinoa, tender chickpeas, and crisp carrots with a zesty dressing, it's a light yet satisfying vegan dish. Perfect for meal prep or a refreshing lunch, it's packed with exotic flavors that will leave you feeling nourished and energized.
Instructions
- 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.
Nutrition Facts
Per portion