Moroccan Chickpea Salad

Name: Moroccan Chickpea Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup dried quinoa (rinsed, cooked); 1 15 ounce can chickpeas, drained, rinsed, and patted dry; 1/2 English cucumber (diced); 1 red bell pepper (seeds removed, diced); 1 cup matchstick carrots; 1 cup dried cranberries; 5 green onions (white and green parts chopped); 1/4 cup fresh mint (chopped); 1/4 cup fresh parsley (chopped); 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon honey; 2 garlic cloves (minced); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/4 teaspoon curry powder; 1/4 teaspoon ground ginger; 1/4 teaspoon crushed red pepper; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 2 tablespoons fresh cilantro or parsley (finely chopped)

Fluffy quinoa, tender chickpeas, crisp vegetables, and a warmly spiced eight-spice Moroccan dressing that ties every bite together. This Moroccan Chickpea Salad is as good for meal prep as it is on the dinner table. It comes together in about 30 minutes, holds up beautifully in the fridge all week, and works as a main dish or a generous side. The dressing is the reason people ask for the recipe.

Prep10 min
Cook10 min
Total30 min
Makes6 servings
Calories266

Ingredients

6 servings

For the salad:

1 cup dried quinoa (rinsed, cooked)
1 15 ounce can chickpeas, drained, rinsed, and patted dry
1/2 English cucumber (diced)
1 red bell pepper (seeds removed, diced)
1 cup matchstick carrots
1 cup dried cranberries
5 green onions (white and green parts chopped)
1/4 cup fresh mint (chopped)
1/4 cup fresh parsley (chopped)

For the dressing:

3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
2 garlic cloves (minced)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons fresh cilantro or parsley (finely chopped)

Method

1
Add the rinsed quinoa and 2 cups of water to a medium saucepan with a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff with a fork and set aside to cool.
2
Whisk together the cumin, coriander, smoked paprika, curry, ginger, crushed red pepper, black pepper, salt in a small bowl. Add the garlic, lemon juice, red wine vinegar, and honey and whisk until combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Stir in the fresh cilantro or parsley. Let rest 5 minutes before using.
3
Add the cooled quinoa, chickpeas, cucumber, red bell pepper, carrots, cranberries, mint, and parsley to a large bowl. Pour the dressing over the top and toss well to coat.
4
Taste and adjust. Add a pinch of salt or a squeeze of lemon if needed. Serve immediately or refrigerate.

Notes

Rinse the quinoa. Don't skip this step. Quinoa has a natural coating called saponin that leaves a faint bitter taste if it isn't washed off before cooking. Pat the chickpeas dry. After draining and rinsing, pat them dry with a paper towel. Wet chickpeas dilute the dressing and the salad ends up tasting flat. Cool the quinoa before tossing. Warm quinoa will wilt the fresh herbs and make the salad heavy. Spread it on a sheet pan to speed up cooling if needed. Let the dressing rest. Five minutes makes a real difference. The spices bloom and the garlic mellows, and the dressing comes together in a way it simply doesn't straight off the whisk. Make it ahead. This salad keeps in an airtight container in the fridge for up to 4 days and gets better as it sits. For best texture when meal prepping, store the dressing separately and toss before serving. Add nuts. A handful of toasted slivered almonds or pistachios added right before serving adds great crunch without going soggy. Make it vegan. Swap the honey in the dressing for maple syrup.