Tag Archives: salads

Moroccan Quinoa and Chickpea Salad

Casablanca, Marrakesh, sultans and belly dancers, spice markets, and people wearing fezzes before fezzes were cool – Morocco brings an exotic flavor to all sorts of things including this great little salad.  Savory and spicy, cool and tangy, very fragrant with lots of crunchy textures this salad is like a little travelogue for your mouth.

Make this Moroccan Quinoa and Chickpea Salad ahead of time and let the flavors mix and mingle. Take it to a Memorial Day picnic or pack it in your lunchbox. It’s very portable, you could even take it in your carry-on bag when you fly saving you from having to eat those little packets of processed bits they hand out during in flight service. Quinoa and chickpeas give this salad quite a protein punch while the almonds and olive oil add good fats making for a satiating dish. If you soak and cook your own garbanzo beans from dried you’ll make this dish even more nutritious and, because quinoa is not a grain but really a seed, it qualifies as a grain-free and gluten-free recipe!

5.0 from 1 reviews
Moroccan Quinoa and Chickpea Salad
Recipe type: salad or side dish
Cuisine: Moroccan
Serves: 4
Fresh mint, zesty lime, and a warm mixture of anti-oxidant rich spices in a protein-filled make ahead salad.
  • Juice and zest of one lime
  • ¼ cup extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ¼ tsp ground tumeric
  • ½ tsp freshly ground black pepper
  • 1 cup quinoa, rinsed well
  • 1¾ cup filtered water
  • 1 carrot, cut into julienne matchsticks
  • ⅓ cup dried cranberries (organic if you can find them, read the added ingredients and watch out for bad oils)
  • ¼ cup slivered toasted almonds
  • 3 sprigs fresh mint, chopped
  • 2 cups of cooked chickpeas (garbanzo beans) or use one can drained
  1. Bring the water to a boil (adding a pinch of salt and some butter if desired) and stir in the rinsed quinoa.
  2. Cover and reduce the heat to simmer and cook 30 minutes.
  3. Remove the lid and allow the quinoa to cool.
  4. While quinoa is cooking, mix together the lime juice and zest, olive oil, sea salt, pepper and all of the spices in a large bowl.
  5. Add the carrots, cranberries, toasted almonds, mint and chickpeas to the bowl.
  6. When the quinoa is cooled add it to the bowl.
  7. Toss everything together coating well with the spices and dressing.
  8. Cover the bowl and chill until ready to serve.

Moroccan quinoa and chickpea salad 2

Moroccan quinoa and chickpea salad