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Moroccan Quinoa Salad with Crispy Chickpeas

URL: https://fitfoodiefinds.com/moroccan-quinoa-salad-with-crispy-chickpeas/

Ingredients

Crispy Chickpeas

  • 2 15-oz. cans garbanzo beans
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon coarse sea salt

Dressing

  • 2 tablespoons tahini
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • pinch cayenne pepper

Quinoa Salad

  • 1 cup quinoa, uncooked
  • 2 cups water
  • ¾ cup chopped almonds
  • 4 cups kale, deboned
  • 2 teaspoons olive oil
  • pinch of salt
  • 2 large carrots, ribboned
  • 15 medium asparagus spears, ribboned
  • ¼ medium red onion, minced
  • ⅓ cup chopped fresh mint
  • 8 medjool dates, pitted and chopped
  • 4 oz. feta cheese, crumbled

Instructions

  1. Preheat the oven to 400ºF and prepare a baking sheet with nonstick spray.
  2. Drain and rinse the garbanzo beans, then dry them with paper towels to remove moisture.
  3. Mix the spices for the chickpeas in a bowl, toss with olive oil, and coat the beans.
  4. Spread the chickpeas on the baking sheet and roast for 30-35 minutes, tossing halfway through.
  5. For the dressing, combine all dressing ingredients in a jar and shake until mixed.
  6. To prepare the quinoa, combine it with water in a pot, bring to a boil, then simmer until the water is absorbed.
  7. Toast the chopped almonds in a pan over medium heat until golden brown.
  8. Massage the kale with olive oil and salt until it softens.
  9. Create ribbons from the carrots and asparagus using a vegetable peeler.
  10. In a large bowl, combine the carrots, asparagus, onion, mint, dates, and feta.
  11. Add the cooked quinoa and massaged kale to the bowl, then toss everything together.
  12. Drizzle the dressing over the salad and toss to combine before serving or meal prepping.

Nutrition Facts (estimated)

Servings
6
Calories
488
Total fat
24g
Total carbohydrates
58g
Total protein
16g
Sodium
20mg
Cholesterol
0mg

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