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.

Moroccan Carrot and Chickpea Salad [Vegan]

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Serves

6

Cooking Time

15

Ingredients

  • 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

Preparation

  1. 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.
  2. Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
  3. 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.
  4. 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.


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