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]
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]
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.
Report Recipe Issue
Please report any concerns about this recipe below!
Is there an issue with this recipe?
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.