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.