Description
A fresh and vibrant salad blending chickpeas, carrots, and a tangy dressing, perfect for a nutritious meal.
Ingredients
Scale
- 1 cup cooked quinoa
- 6 to 8 cups arugula
- 2 cups chopped carrots
- 2 cups chickpeas (cooked or canned)
- 1 medium cucumber
- 1/2 cup chopped dates
- 1/2 cup crumbled feta
- Fresh mint (optional)
- 1/4 cup olive oil
- 1/2 medium lemon (juiced)
- 2 Tbsp honey
- Salt and pepper (to taste)
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp chili powder
- 1/2 tsp minced garlic
- 2 Tbsp tahini (optional)
Instructions
- Begin by tossing the salad ingredients together in a large bowl, except for the feta and mint.
- In a separate container, mix the ingredients for the dressing: olive oil, lemon juice, honey, cumin, cinnamon, ground ginger, chili powder, minced garlic, and salt and pepper to taste.
- Once the dressing is well combined, pour the desired amount over the salad mixture and mix gently to combine.
- Serve topped with crumbled feta and freshly chopped mint if desired.
Notes
Use fresh ingredients for the best flavor and texture. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 12g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg