Moroccan Quinoa Salad with Crispy Chickpeas
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Fit Foodie Finds · by Linley Hanson★ 4.6 (7)

Moroccan Quinoa Salad with Crispy Chickpeas

NUTRITION · PER SERVING60M COOK
CAL 37%·PRO 49%
CARBS 88G47% OF CAL
18G FIBER1G ADDED30G INTRINSIC38G OTHER31G TOTAL SUGAR
FAT 37G45% OF CAL
6G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A protein-rich quinoa salad with crispy roasted chickpeas, kale, fresh vegetables, and a tahini-lemon dressing. This Moroccan-spiced dish is vibrant and satisfying enough for a complete meal.

mainmoroccansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 15-oz. cans garbanzo beans (drained, rinsed, and moisture removed)
  • 2 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 2 teaspoons chili powder
  • 2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon coarse sea salt
  • 2 tablespoons tahini
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey (or maple syrup)
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • pinch cayenne pepper
  • 1 cup quinoa (uncooked)
  • 2 cups water
  • 3/4 cup chopped almonds
  • 4 cups kale (deboned)
  • 2 teaspoons olive oil
  • pinch of salt
  • 2 large carrots (ribboned)
  • 15 medium asparagus spears (ribboned)
  • 1/4 medium red onion (minced)
  • 1/3 cup chopped fresh mint
  • 8 medjool dates (pitted and chopped)
  • 4 oz. feta cheese (crumbled)
PREP
20M
SODIUM
872MG
ESTIMATE
COMPLETE

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