
Moroccan Chickpea Salad
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
Directions
Learn how to make this recipe at Well Plated