Moroccan Salad with Chickpeas and Quinoa
Ingredients
The salad
-
1 ½ to 2
cups
cooked quinoa
-
⅔
cup
canned chickpeas, drained
-
4 to 6
cups
leafy greens
-
1
cup
diced carrot or zucchini
-
⅔
cup
diced tomatoes
-
⅓
cup
chopped red or green onion
-
¼
cup
fresh parsley leaves, chopped
-
½
cup
crumbled or cubed feta cheese
-
4
pieces
dried or fresh figs or sliced or diced pitted dates
-
½ to 1
ounce
pistachios
-
splash
lemon juice
-
2
tablespoons
chopped fresh mint
The dressing
-
¼
cup
extra virgin olive oil
-
2
tablespoons
balsamic vinegar or red wine vinegar
-
2
teaspoons
honey
-
¼
teaspoon
ground paprika
-
¼
teaspoon
ground cumin
-
to taste
kosher salt and pepper
Instructions
- Prepare the quinoa according to the package instructions and set aside.
- Rinse the chickpeas and toss them with spices.
- In a large bowl, combine the chickpeas and quinoa.
- Add the leafy greens, carrot, tomatoes, onion, parsley, feta, figs, and pistachios to the bowl.
- In a separate bowl, whisk together the dressing ingredients.
- Pour the dressing over the salad and toss to combine.
- Add a splash of lemon juice and garnish with fresh mint.
- Serve immediately or refrigerate for up to 2 days.
Nutrition Facts (estimated)
Servings
3-4
Calories
303
Total fat
8.6g
Total carbohydrates
48.4g
Total protein
11.1g
Sodium
295.8mg
Cholesterol
8.4mg
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