Description
A vibrant 30-minute Moroccan-inspired carrot and chickpea salad featuring quinoa, toasted almonds, and a fragrant spiced dressing. This vegan salad is packed with fresh, whole-food ingredients and makes a perfect light lunch or side dish.
Ingredients
Salad
- 2/3 cup quinoa
- 1 1/2 cup water
- 1/2 cup almonds, chopped
- 1 small shallot
- 1 cup carrots, grated (about 1 large carrot)
- 1 can chickpeas (14 fl oz / 400 ml), drained and rinsed
- 2.5 oz arugula (70 g / 2 cups)
- 1/2 cup mint, tightly packed and chopped
- 4 Medjool dates, pitted and chopped
Moroccan Salad Dressing
- 1/4 cup + 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp sea salt
- Pinch chili flakes
Instructions
- Cook Quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to simmer and cook quinoa for 12-15 minutes until water is absorbed. Fluff with a spoon, cover with a tea towel, and let cool.
- Toast Almonds: Heat a skillet over medium heat and toast the chopped almonds, stirring often, until fragrant and golden brown, about 8-10 minutes. Remove from heat and set aside.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt, and chili flakes until well combined.
- Assemble Salad: In a large mixing bowl, combine the cooled quinoa, chopped shallot, grated carrot, drained chickpeas, arugula, chopped mint, chopped dates, and toasted almonds. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Notes
- Allow quinoa to cool completely before mixing to prevent wilting of the greens.
- To toast almonds, watch carefully and stir frequently to avoid burning.
- Dates can be substituted with raisins or dried apricots if preferred.
- This salad can be served immediately or chilled for an hour to enhance flavors.
- For added crunch, consider sprinkling in some pomegranate seeds as a garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Moroccan
