Moroccan Carrot and Chickpea Salad

This moroccan inspired salad is gluten-free, easy to make, and healthy! This is a protein packed, whole-foods salad recipe, using fresh and flavorful ingredients. Finished with a deliciously spiced Moroccan Salad Dressing to drizzle.

Moroccan Carrot and Chickpea Salad [Vegan]

Ingredients

• 2/3 cup quinoa
• 1 1/3 cup water
• 1/2 cup almonds
• 1 shallot small
• 1 cup carrots grated
• 1 can chickpeas (400 ml)
• 2.5 oz arugula
• 1/2 cup mint tightly packed
• 1/4 cup dates chopped
• 1/4 cup + 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 1 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon sea salt
• pinch red pepper flakes

Preparation

1.  
   In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
2.  
   Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
3.  
   Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
4.  
   In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine

https://www.onegreenplanet.org/vegan-recipe/moroccan-carrot-and-chickpea-salad-vegan/