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Moroccan Carrot and Chickpea Salad
[Vegan]

HS By: Hannah Sunderani

Author Bio

Hannah Sunderani started the blog Two Spoons to bring you plant-based recipes worth sharing. Her... Read More

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Moroccan Carrot and Chickpea Salad [Vegan]

Dairy Free

Vegan

This moroccan inspired salad is gluten-free, easy to make, and healthy! This is a protein packed, whole-foods salad recipe, using fresh and flavorful ingredients. Finished with a deliciously spiced Moroccan salad dressing to drizzle.

Ingredients You Need for Moroccan Carrot and Chickpea Salad [Vegan]

2/3 cup quinoa
1 1/3 cup water
1/2 cup almonds
1 shallot, small
1 cup carrots, grated
1 can chickpeas (400 ml)
2.5 oz arugula
1/2 cup mint, tightly packed
1/4 cup dates chopped
1/4 cup + 2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon sea salt
pinch red pepper flakes

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How to Prepare Moroccan Carrot and Chickpea Salad [Vegan]

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.