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Moroccan Chickpea Salad

This Moroccan Chickpea Salad is vibrant and nutritious! Bursting with flavor and textures, it's perfect for any meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 cup uncooked quinoa
  • 2 cans reduced-sodium chickpeas (15 ounce cans) rinsed and drained
  • 3 cups grated carrots about 10 ounces
  • 5 ounces baby arugula
  • ½ cup toasted pistachios, almonds, or pumpkin seeds (pepitas)
  • ½ cup crumbled feta omit to make vegan
  • ½ cup golden raisins or chopped dried dates
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice about 1 small lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey choose maple syrup for vegan option
  • ½ teaspoon ground chili powder adjust to taste
  • ½ teaspoon kosher salt plus additional to taste
  • ½ teaspoon ground cinnamon

Instructions

  • Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the water is absorbed. Remove from heat and let it cool.
  • While the quinoa is cooking, grate the carrots if you're not using pre-grated ones. Rinse and drain the chickpeas, and chop the fresh mint.
  • In a large mixing bowl, combine the cooked quinoa, chickpeas, grated carrots, baby arugula, toasted nuts or seeds, crumbled feta (if using), golden raisins or dates, and chopped mint.
  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup or honey, chili powder, kosher salt, and ground cinnamon until well combined.
  • Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if needed.
  • Serve immediately or let it chill in the refrigerator for a bit to allow the flavors to meld.

Equipment

  • Medium Saucepan
  • Large Mixing Bowl
  • Grater or food processor
  • Measuring cups and spoons
  • Serving Spoon

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The flavors deepen as it sits, so it’s even better the next day!
  • Store dressing separately if possible to keep the salad fresh.