This plant based, clean eating Moroccan chickpea salad recipe offers wonderfully exotic flavor in a very simple dish.
I haven’t often gotten into Moroccan type flavors. I usually prefer Indian. But this recipe just sort of “morphed” into what it was as I went along in the kitchen. It started out as just a simple, curry quinoa salad. But I quickly realized that it needed more depth of flavor.
At first, it was WAY too spicy from the curry. But by the time I added everything to it, the heat was reduced. I left it in the fridge, and by morning ALL the heat was gone and I was left with a lovely blend of flavors, including the curry without the extra kick. It was lovely! The apples and raisins were a wonderfully sweet complement to the savory flavors. In fact, after it sat for the night, it was actually somewhat mildly flavored the next morning. So much so that I took it to brunch and everyone enjoyed it as a side to everything else they were eating. I wouldn’t normally suggest this for breakfast, but it went really well with everything!
So yes, unless you want a super spicy dish, I highly recommend letting this clean eating Moroccan chickpea salad sit in the fridge overnight. But aside from that, it makes plenty to share and can even be a full meal if you are plant based like me. I actually paired this with a vegan quiche that was pretty tasty.
So if you have a function to go to like a pot luck or some other gathering, make this the night before. Just be sure to save yourself a little for later because you’ll definitely want seconds.
YOU MIGHT ALSO ENJOY THIS CLEAN EATING RECIPE:
CLEAN EATING MOROCCAN CHICKPEA SALAD RECIPE:
This delicious grain salad has a great balance of sweet and savory. It's wonderful as a side dish or as a main meal for plant based folks.
- 5 cups cooked quinoa (cooked with vegetable broth instead of water)
- 2 1/2 cups chickpeas (drained and rinsed if canned)
- 1 tbsp. curry powder
- 1 tbsp. ground cumin
- 1 tbsp. garlic powder
- 3/4 cup finely chopped red onion
- 3 cups diced apples (cut them as small as you can)
- 1 cup chopped raisins
- 1 tbsp. lemon juice
- 1/2 tsp. salt or to taste
Combine all ingredients in a large mixing bowl and stir well to combine.
Adjust salt as needed.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.