• Tracy Davies

Moroccan Carrot & Chickpea Salad



The rainbow of colours in this salad make it appetizing enough! The Moroccan flavours combined with fresh ingredients, make this salad a winner - enjoy it as either a side dish or on its own as a healthy light lunch or dinner. The chickpeas provide a rich source of protein, fibre, vitamins and minerals, helping to improve digestion, and can be an excellent replacement for meat in vegetarian and vegan diets.



Ingredients


Salad:

  • 1/2 cup quinoa, cooked as per packed instructions

  • 200g spinach & baby arugula, washed

  • 2 cans low sodium chickpeas, rinsed & drained

  • 3 cups carrots, grated

  • 1/2 cup Persian fetta, crumbled

  • 1/4 cup fresh mint, chopped

  • 1/4 cup sultanas

  • 1/2 cup toasted almonds or pistachios


Salad dressing:

  • 3 Tablespoons extra virgin olive oil

  • 3 Tablespoons freshly squeezed lemon juice

  • 1 teaspoon maple syrup

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon ground cinnamon

  • 1 teaspoon chili powder (optional)

  • 1/2 teaspoon sea salt

  • Pepper (to taste)


Directions

  1. Cook quinoa according to package instructions. Once cooked fluff with a fork and allow to cool slightly.

  2. While the quinoa is cooking, add the washed spinach & arugula to a large salad bowl.

  3. Using a measuring jug, combine all salad dressing ingredients and whisk together until combined. Season with salt & pepper.

  4. Add the quinoa, chickpeas, carrots, feta and mint to the salad and toss to combine.

  5. Sprinkle on top the sultanas and toasted almonds or pistachios.

  6. Serve immediately, or cover and store in the refrigerator for up to 3 days.




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