Moroccan Chickpea Salad

Name: Moroccan Chickpea Salad
Prep time: 10 min
Cook time: 20 min
Yield: 3
Ingredients: 2/3 cup uncooked quinoa; 2 (15-ounce) cans reduced-sodium chickpeas, 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

Moroccan Chickpea Salad was pinched from <a href="https://www.wellplated.com/moroccan-chickpea-salad/" target="_blank" rel="noopener">www.wellplated.com.</a>

"Moroccan Chickpea Salad with Carrots, Quinoa, and Feta. This light, bright, healthy salad recipe is filled with Moroccan spices, exotic flavors, and fresh ingredients!..."

INGREDIENTS

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2/3 cup uncooked quinoa

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2 (15-ounce) cans reduced-sodium chickpeas, rinsed and drained

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3 cups grated carrots (pregrated or freshly grated from about 4 large/medium carrots, about 10 ounces)

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5 ounces baby arugula

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1/3 cup toasted pistachios, almonds, or pumpkin seeds (pepitas)

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1/3 cup crumbled feta (omit to make vegan)

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1/4 cup golden raisins or chopped dried dates

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3 tablespoons chopped fresh mint

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3 tablespoons extra-virgin olive oil

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3 tablespoons freshly squeezed lemon juice (about 1 small lemon)

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1 teaspoon Dijon mustard

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1 teaspoon maple syrup or honey

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3/4 teaspoon ground chili powder

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1/2 teaspoon kosher salt, plus additional to taste

•

1/4 teaspoon ground cinnamon

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