Moroccan Quinoa and Chickpea Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Cook
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
- 1 cup uncooked quinoa, cooked according to package instructions
- 2 cups chickpeas, cooked
- 2 carrots, grated
- 1/2 cup dates, chopped
- 1/2 cup pistachios, shelled
- 1 tsp olive oil
- 1 tbsp white wine vinegar
- 2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cumin
- 1 tsp dried parsley
- 1 tsp sea salt
- pepper, to taste
Instructions
- In a large bowl combine cooked quinoa, chickpeas, grated carrots, dates and pistachios.
- Top with olive oil and vinegar and give it a good stir to coat.
- Add in spices and stir until well combined.
- Serve warm or cold.*
- Will keep up to one week in refrigerator.
*Can eat immediately, but gets better as it sits and the flavours meld together.