Moroccan Chickpea Salad

Well Plated
Serves: 3 Save

Ingredients (17)

  • FOR THE SALAD:
  • 2/3 cup uncooked quinoa
  • 2 cans reduced-sodium chickpeas
  • 3 cups grated carrots
  • 5 ounces baby arugula
  • 1/3 cup toasted pistachios
  • 1/3 cup crumbled feta
  • 1/4 cup golden raisins
  • 3 tablespoons chopped fresh mint
  • FOR THE DRESSING:
  • 3 tablespoons extra-virgin olive oil
  • 3  tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 3/4 teaspoon ground chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon

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Directions

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