Moroccan Chickpea Salad

Name: Moroccan Chickpea Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American, Mediterranean
Ingredients: 2/3 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; 1/3 cup toasted pistachios (almonds, or pumpkin seeds (pepitas)); 1/3 cup crumbled feta (omit to make vegan); 1/4 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); 3/4 teaspoon ground chili powder; 1/2 teaspoon kosher salt (plus additional to taste); 1/4 teaspoon ground cinnamon

Instructions

Prep:10minCook:20min

Moroccan Chickpea Salad with Carrots, Quinoa, and Feta. This light, bright, healthy salad recipe is filled with Moroccan spices, exotic flavors, and fresh ingredients!

Updated at: Sat, 19 Apr 2025 00:39:01 GMT