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Moroccan Chickpea Salad with Carrots
Bursting with flavours, this Moroccan Chickpea Salad with carrot and quinoa can be eaten on its own or as a side dish.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 50 g quinoa
- 90 g carrot
- 400 g can chickpeas
- 75 g raisins
- 1 handful almond flakes
- 3 Tbsp chopped mint leaves
- 3 Tbsp chopped coriander leaves
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
- 1 garlic clove crushed
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.50 g quinoa
- Grate carrot on the coarse side of a cheese grater. Drain chickpeas.90 g carrot , 400 g can chickpeas
- Make the dressing in a separate bowl by mixing together all the dressing ingredients listed above.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, 1 garlic clove
- In a salad bowl, mix together chickpeas, grated carrot, cooked quinoa, raisins, almonds and chopped herbs. Toss well in dressing.75 g raisins, 1 handful almond flakes, 3 Tbsp chopped mint leaves, 3 Tbsp chopped coriander leaves
Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 449mgPotassium: 490mgFiber: 8gSugar: 3gVitamin A: 3941IUVitamin C: 5mgCalcium: 75mgIron: 3mg