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Moroccan Chickpea Salad

A bright, spiced chickpea and quinoa salad with carrots, arugula, toasted nuts or seeds, feta (optional), raisins, and a lemon-mustard dressing with warm Moroccan spices.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 3 servings

Ingredients

Ingredients

  • 2/3 cupuncooked quinoa
  • 2 cansreduced-sodium chickpeas 15 ounce cans, rinsed and drained
  • 3 cupsgrated carrotspregrated or freshly grated from about 4 large/medium carrots about 10 ounces
  • 5 ouncesbaby arugula
  • 1/3 cuptoasted pistachiosalmonds or pumpkin seeds (pepitas)
  • 1/3 cupcrumbled fetaomit to make vegan
  • 1/4 cupgolden raisinsor chopped dried dates
  • 3 tablespoonschopped fresh mint
  • 3 tablespoonsextra-virgin olive oil
  • 3 tablespoonsfreshly squeezed lemon juiceabout 1 small lemon
  • 1 teaspoonDijon mustard
  • 1 teaspoonmaple syrupor honey
  • 3/4 teaspoonground chili powder
  • 1/2 teaspoonkosher saltplus additional to taste
  • 1/4 teaspoonground cinnamon

Instructions

Instructions

  • Cook the 2/3 cup uncooked quinoa according to package directions; when finished, fluff with a fork and set aside to cool slightly (a few minutes).
  • While the quinoa cooks, drain and rinse the 2 cans reduced-sodium chickpeas and place them in a large serving bowl.
  • Add the 3 cups grated carrots to the bowl with the chickpeas.
  • In a small bowl or measuring cup, whisk together the dressing: 3 tablespoons extra-virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup (or honey), 3/4 teaspoon ground chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon. Taste and adjust salt, lemon, or maple syrup as desired.
  • Add the cooked, slightly cooled quinoa to the bowl with the chickpeas and carrots. Pour the dressing over just until the mixture is moistened, then stir until combined.
  • Add the 5 ounces baby arugula and gently toss to combine; add a little more dressing if you want a moister salad.
  • Sprinkle 1/3 cup toasted pistachios (or almonds or pumpkin seeds), 1/3 cup crumbled feta (omit to make vegan), 1/4 cup golden raisins (or chopped dates), and 3 tablespoons chopped fresh mint over the salad. Toss lightly or leave as a topping.
  • Serve immediately, or refrigerate until ready to serve. Adjust salt and lemon to taste before serving if needed.

Equipment

  • Saucepan
  • Fork
  • large serving bowl
  • small bowl or measuring cup
  • Whisk

Notes

This salad is great for meal prep lunches! Since the arugula can wilt, if you’d like to enjoy it over multiple days, I recommend waiting to add the arugula only to the portion you will be eating that day as you go along versus mixing in the entire amount. Salad WITH arugula is best enjoyed within 24 hours. Salad WITHOUT arugula can last up to 4 days.