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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 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

How to Prepare Moroccan Carrot and Chickpea Salad [Vegan]

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Hannah Sunderani

See My Recipes

Hannah Sunderani started the blog Two Spoons to bring you plant-based recipes worth sharing. Her recipes are intended for everyone to enjoy, whether you’re vegan or simply trying to incorporate more plants into your diet. Her recipes keep everyone in mind, from newbie cooks to vegan skeptics and vegan foodies.

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