Description
A vibrant and nutritious salad packed with chickpeas, arugula, and the warm spices of Moroccan cuisine.
Ingredients
- 1 cup cooked quinoa
- 6 to 8 cups arugula
- 2 cups chopped carrots (about 4 medium carrots)
- 2 cups chickpeas (cooked or canned)
- 1 medium cucumber
- 1/2 cup chopped dates (about 4 large dates)
- 1/2 cup crumbled feta
- Fresh mint (optional)
- 1/4 cup olive oil
- 1/2 medium lemon (juiced)
- 2 Tbsp honey
- Salt and pepper (to taste)
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp chili powder
- 1/2 tsp minced garlic
- 2 Tbsp tahini (optional)
Instructions
- Toss together the quinoa, arugula, chopped carrots, chickpeas, cucumber, and chopped dates in a large bowl. Leave out the feta and mint for now.
- Combine the olive oil, lemon juice, honey, salt, pepper, cumin, cinnamon, ground ginger, chili powder, minced garlic, and tahini (if using) in a salad dressing shaker or mason jar. Seal and shake vigorously until the dressing is well combined.
- Pour the desired amount of the dressing over the salad ingredients and toss well to ensure everything is coated.
- Serve the salad topped with crumbled feta and freshly chopped mint if desired.
Notes
Prep the ingredients ahead for quicker assembly. Use fresh produce for the best flavor, and allow the salad to marinate for optimum taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Moroccan