Moroccan Chickpea Quinoa Salad - Vegan

Experience the vibrant and exotic flavors of Morocco with our Moroccan Chickpea Quinoa Salad. Bursting with a blend of fragrant spices, sweet dried apricots, and fresh herbs, this salad is a delightful discovery for your taste buds. The combination of fluffy quinoa and chickpeas provides a hearty base, while the toasted almonds add a satisfying crunch.

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Temps de préparation 15

Temps de cuisson 15

Temps total 30

Type de plat Salad

Cuisine Mediterranean

Portions servings

Calories 320 kcal

Ingrédients

1 cup quinoa, rinsed

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1 can chickpeas, drained and rinsed

1/2 cup dried apricots, chopped

1/4 cup red onion, finely chopped

1/4 cup fresh mint, chopped

1/4 cup fresh cilantro, chopped

1/4 cup almonds, toasted and chopped

1/4 cup olive oil

1/4 cup lemon juice

1 teaspoon honey

Salt and and pepper to taste

Instructions

Cook the quinoa according to package instructions, then let it cool to room temperature.
In a large bowl, combine the ground cumin, coriander, and cinnamon. Add the cooked quinoa and mix well to coat the quinoa with the spices.
Stir in the chickpeas, dried apricots, red onion, mint, cilantro, and toasted almonds.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld together before serving.

Nutrition (per 100g)

Keyword apricot salad, balanced meal, chickpea quinoa, easy lunch, exotic flavors, flavorful dressing, fresh herbs, gluten-free recipe, healthy salad, high fiber salad, meal prep, Mediterranean dish, moroccan salad, nutritious salad, plant-based protein, vegan delight

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Moroccan Chickpea Quinoa Salad – Vegan