Moroccan Salad with Quinoa and Chickpeas

Gluten free Moroccan salad recipe with chickpeas and quinoa! This zippy healthy salad is far from boring. Layers of quinoa, spiced chickpea, dried fruit, pistachios, feta cheese, and vegetables. Great to serve as a gluten free and vegetarian main meal or side dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First, prepare your quinoa according to package. Fluff with fork and set aside.

Step 2

Rinse your chickpeas (if using canned) and then toss them with pinch of turmeric, ginger, and pepper. Mix together with cooked quinoa.

Step 3

Next, layer your salad. Greens, grains, vegetables, figs, feta, chickpeas, onion, pistachio and so on.

Step 4

Whisk together honey, 1/3 cup olive oil, 2 tbsp of balsamic vinegar, and remaining dressing spices.

Step 5

Pour over salad and toss. Mix in your chopped parsley.

Step 6

Add a splash of lemon and lemon slices to garnish.

Step 7

Fresh Mint on top to garnish (chopped or whole)

Step 8

Serve immediately or cover and place in fridge for up to 2 days. For longer storage or meal prep, keep the dressing separate until ready to serve.

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