Name: Moroccan Chickpea Salad with Carrots [vegan] [gluten free]
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 50 g quinoa; 400 g can chickpeas; 90 g carrot; 75 g raisins; 3 Tbsp chopped mint leaves; 3 Tbsp chopped coriander leaves; 1 handful almond flakes; 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

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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.

Moroccan Chickpea Salad [vegan] by The Flexitarian

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 that can be enjoyed throughout the year. You can serve it straight away 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]

Bursting with flavours, this Moroccan Chickpea Salad with carrot and quinoa can be eaten on its own or as a side dish.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Quick & Easy, Salads

Cuisine Moroccan

Servings people

Calories 310 kcal

Equipment

saucepan
grater
mixing bowl

Ingredients

50 g quinoa
400 g can chickpeas
90 g carrot
75 g raisins
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

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.
Grate carrot on the coarse side of a cheese grater. Drain chickpeas.
Make the dressing in a separate bowl by mixing together all the dressing ingredients listed above.
In a salad bowl, mix together chickpeas, grated carrot, cooked quinoa, raisins, almonds and chopped herbs. Toss well in dressing.

Nutrition

Serving: 200gCalories: 310kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 449mgPotassium: 486mgFiber: 8gSugar: 3gVitamin A: 3941IUVitamin C: 5mgCalcium: 73mgIron: 3mg

Keyword carrot, chickpeas, Moroccan, salad

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