30 Minute Moroccan-Inspired Carrot & Chickpea Salad
This tossed green salad with grated carrot, chickpeas and quinoa takes just 30minutes to make. It’s packed with fresh, flavourful and whole food ingredients and is a terrific vegan chickpea salad for lunch, or serve it as a side dish. Finish with a drizzle of homemade moroccan-inspired dressing, and enjoy!
Servings 6 people
Calories 384kcal
Ingredients
- 2/3 cup quinoa
- 1 1/2 cup water
- 1/2 cup almonds chopped
- 1 shallot small
- 1 cup carrots grated (about 1 large carrot)
- 1 can chickpeas (14 fl oz/400 ml)
- 2.5 oz arugula (70 g/2 cups)
- 1/2 cup mint tightly packed and chopped
- 4 Medjool dates pitted and chopped
Moroccan Salad Dressing
- 1/4 cup + 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp sea salt
- pinch chili flakes
Instructions
- In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
- Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
- Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
- In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine
Video
Notes
Salad will keep in fridge for up to 3 days.
To speed the quinoa cooling process, spread cooked quinoa into shallow bowl. This will allow for the steam to release faster.
Nutrition information is a rough estimate.
Nutrition
Calories: 384kcal | Carbohydrates: 37g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.002g | Sodium: 332mg | Potassium: 519mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4033IU | Vitamin C: 9mg | Calcium: 116mg | Iron: 3mg