moroccan chickpea salad

Moroccan Chickpea &amp; Sweet Potato Salad is bursting with flavor! Healthy, vegan and gluten-free, it is very EASY to make! Can be made ahead! Perfect for midweek meals or bring it to a fall gathering.

Moroccan Chickpea &amp; Sweet Potato Salad

yams

Place the diced yams on a parchment lined baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Toss to coat well. Spread the yams out so they have lots of space to crisp. Place in the oven and roast 15 minutes, toss, and continue roasting until tender and slightly crispy, about 10 more minutes. You don&#8217;t want them overly soft.

Meanwhile, place the chickpeas, scallions, cilantro, olive oil, vinegar, maple, orange zest, cumin, cinnamon, and cayenne in a medium bowl and toss to combine.

When the sweet potatoes are tender, let them cool for 10 minutes, then add to the bowl and season the salad with salt and pepper to taste.

Serve this on its own or over lightly-dressed greens or massaged lacinato kale ribbons.

Note: To make the lacinato kale ribbons, remove any tough veins, stack 5–6 leaves, and finely slice across the grain into thin ribbons to create a “slaw.” Drizzle lightly with olive oil, sprinkle a pinch of salt, and massage the oil into the kale ribbons with your fingers until the kale ribbons become tender and glossy. For an extra lovely touch, add 1–2 teaspoons orange zest and massage this in too.

Salad will keep 3-4 days in the fridge (keep the kale slaw separate).

Loving all of your vegan recipes!  Thanks!  Vegan January may go into Feb...

Omg if you have doubt about this recipe forget them. This was the best surprise ever. I’ll love this dish!

I have been looking for new ways to eat chickpeas! Thanks so much. This was easy and tasty!! They say to eat chickpeas at least once a week! So now I have more ideas:)

Made this recipe last night and loved it! I had some fresh mint leftover from another recipe that needed a home soon and I thought that would fit the Moroccan profile so I added that, too. Eating leftovers today in a Buddha bowl! Thank you for the constant inspiration!

Hi! I just made this today and it was spectacular. I just wanted to say that I used my phone and computer for this recipe and the ads were not an issue at all…. So maybe there’s another problem on their end. Anyway, hope to see more vegan and vegetarian stuff!

Moroccan Chickpea Salad with Carrots, Quinoa, and Feta. This light, bright, healthy salad recipe is filled with Moroccan spices, exotic flavors, and fresh ingredients!

Moroccan Chickpea Salad

quinoa

reduced-sodium chickpeas ((15 ounce cans), rinsed and drained)

carrots

baby arugula

pistachios

feta (omit to make vegan)

golden raisins

mint

olive oil

lemon juice (about 1 small lemon)

Dijon mustard

maple syrup (or honey)

chili powder

salt

cinnamon

In a medium saucepan, cook the quinoa according to package directions.

While the quinoa cooks, place the chickpeas and carrots in a large serving bowl. In a small bowl or measuring cup (my favorite for easy pouring), whisk together the dressing ingredients: olive oil, lemon juice, Dijon, maple syrup, chili powder, salt, and cinnamon. Taste and adjust as desired.

Once the quinoa has finished cooking, fluff with a fork, then add to the serving bowl. Pour the dressing over the top, just until it is moistened, then stir to combine. Add the arugula (see recipe note if not eating all of the salad within a day or so) and stir again, adding a bit more dressing as desired. Sprinkle with the pistachios, feta, raisins, and mint. Enjoy immediately or refrigerate until ready to serve.

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Moroccan Chickpea &amp; Sweet Potat...

Moroccan Chickpea Salad

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