Moroccan-Spiced Chickpeas and Quinoa Salad
15m PREP
20m COOK
4 SERVINGS
350 CAL/SERV
Overview
A vibrant and flavorful salad that combines Moroccan spices with protein-rich chickpeas and quinoa, perfect for a hearty and healthy meal.
Macronutrients per serving
71
grams
Protein
12.0g 17%
Fat
14.0g 20%
Carbs
45.0g 63%
Rich in nutrients
Vitamin C
30% DV
Supports immune function
Iron
20% DV
Essential for blood production
Magnesium
25% DV
Supports muscle and nerve function
Dietary Fiber
32% DV
Aids in digestion
Antioxidants
High
Protects cells from damage
Ingredients
Salad Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 15-ounce can chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber cucumber diced
- 1/4 cup red onion finely diced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1 In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
- 2 Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
- 3 In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
- 4 In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground cinnamon, ground coriander, cayenne pepper, salt, and black pepper to make the dressing.
- 5 Add the cooled quinoa to the chickpea mixture and toss gently to combine.
- 6 Pour the dressing over the salad and toss until everything is well coated.
- 7 Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.