Moroccan Chickpea Salad
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Well Plated · by Erin Clarke★ 4.6 (43)

Moroccan Chickpea Salad

NUTRITION · PER SERVING30M COOK
CAL 33%·PRO 45%
CARBS 92G55% OF CAL
20G FIBER1G ADDED23G INTRINSIC48G OTHER24G TOTAL SUGAR
FAT 26G36% OF CAL
3G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright, colorful salad combining quinoa, chickpeas, carrots, and fresh herbs with a lemon-Dijon dressing and warm Moroccan spices. The combination of textures and flavors makes it satisfying as a complete meal, especially for lunch.

mainmoroccansaladgrain bowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 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
  • 1/3 cup toasted pistachios (almonds, or pumpkin seeds (pepitas))
  • 1/3 cup crumbled feta (omit to make vegan)
  • 1/4 cup golden raisins ( or chopped dried dates)
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice (about 1 small lemon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup (or honey)
  • 3/4 teaspoon ground chili powder
  • 1/2 teaspoon kosher salt (plus additional to taste)
  • 1/4 teaspoon ground cinnamon
PREP
10M
SODIUM
823MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.