Moroccan Chickpea Salad
This is adapted from well plated. It was a hit at our Easter dinner.
INGREDIENTS
FOR THE SALAD:
2/3 cup uncooked quinoa
2 cans reduced-sodium chickpeas — (15 ounce cans), rinsed and drained
3 cups grated carrots — pregrated or freshly grated from about 4 large/medium carrots, about 10 ounces
5 ounces baby arugula (1 box)
4 radishes, thinly sliced and then slivered
1/3 cup toasted pistachios — almonds, or pumpkin seeds (pepitas)
1/3 cup crumbled feta — omit to make vegan
1/4 cup chopped dried dates or golden raisins
3 tablespoons chopped fresh mint
3 tbsp chopped Italian parsley
FOR THE DRESSING:
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice — about 1 small lemon
1 teaspoon Dijon mustard
1/4 c. fresh orange juice (if using OJ, you may not need honey)
1 teaspoon maple syrup — or honey (I omitted this in lieu of 1/4 c. fresh orange juice)
3/4 teaspoon ground chili powder (I forgot to add it)
1/2 teaspoon kosher salt — plus additional to taste
1/4 teaspoon ground cinnamon
INSTRUCTIONS
- In a medium saucepan, cook the quinoa according to package directions.
- While the quinoa cooks, place the chickpeas and carrots in a large serving bowl. In a small bowl or measuring cup (my favorite for easy pouring), whisk together the dressing ingredients: olive oil, lemon juice, Dijon, maple syrup, chili powder, salt, and cinnamon. Taste and adjust as desired.
- Once the quinoa has finished cooking, fluff with a fork, then add to the serving bowl. Pour the dressing over the top, just until it is moistened, then stir to combine. Add the arugula (see recipe note if not eating all of the salad within a day or so) and stir again, adding a bit more dressing as desired. Sprinkle with the pistachios, feta, raisins, and mint. Enjoy immediately or refrigerate until ready to serve.
RECIPE NOTES
This salad is great for meal prep lunches! Since the arugula can wilt, if you’d like to enjoy it over multiple days, I recommend waiting to add the arugula only to the portion you will be eating that day as you go along versus mixing in the entire amount. Salad WITH arugula is best enjoyed within 24 hours. Salad WITHOUT arugula can last up to 4 days.
