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Moroccan Chickpea Salad with Carrots [vegan] [gluten free] © The Flexitarian - Annabelle Randles

Moroccan Chickpea Salad with Carrots [vegan] [gluten free]

Published on November 19, 2018 | In | By
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Bursting with flavours, this Moroccan Chickpea Salad with carrot and quinoa can be eaten on its own or as a side dish.

Chickpeas, carrot, quinoa, raisins and almonds tossed in a fragrant lemon dressing.

The dressing is made from extra virgin olive oil, lemon and a blend of spices. Raisins, maple syrup and cinnamon add a touch of sweetness. I used quinoa instead of couscous to boost the protein content of this dish.

This is a quick and healthy recipe which can be enjoyed throughout the year. You can serve it straightaway but I would recommend that you leave it to rest for a couple of hours at room temperature so the flavours can develop. It is also ideal for lunch boxes with pitta bread on the side.

Moroccan Chickpea Salad with Carrots [vegan] [gluten free] © The Flexitarian - Annabelle Randles
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Ingredients

  • 50g quinoa [1.75oz / US1/4 cup]
  • 400g can chickpeas [14 oz]
  • 90g carrot [3.2 oz]
  • 75g raisins [2.65 oz]
  • 3 Tbsp chopped mint leaves
  • 3 Tbsp chopped coriander leaves
  • 1 handful almond flakes
  • DRESSING:
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 2 tsp maple syrup
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • crushed garlic clove

Instructions

  1. Boil some water in a saucepan. When boiling, add quinoa and cook according to packet instructions until done (around 8-11 mins). Drain and set aside.
  2. Grate carrot on the coarse side of a cheese grater. Drain chickpeas.
  3. Make the dressing in a separate bowl by mixing together all the dressing ingredients listed above.
  4. In a salad bowl, mix together chickpeas, grated carrot, cooked quinoa, raisins, almonds and chopped herbs. Toss well in dressing.

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