Moroccan Chickpea Salad with Carrots, Quinoa & Feta

Ingredients

For the Salad:

• ⅔ cup uncooked quinoa
• 2 cans reduced-sodium chickpeas, rinsed and drained
• 3 cups grated carrots pre-grated 
• 5 ounces baby arugula
• ⅓ cup toasted pistachios, almonds, or pumpkin seeds (pepitas)
• ⅓ cup crumbled feta (omit for vegan option)
• ¼ cup golden raisins or chopped dried dates
• 3 tablespoons chopped fresh mint

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice (about 1 small lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey
• ¾ teaspoon ground chili powder
• ½ teaspoon kosher salt (plus additional to taste)
• ¼ teaspoon ground cinnamon

Instructions

1. Cook the Quinoa: In a medium saucepan, cook the quinoa according to the package directions. Once cooked, fluff with a fork and set aside to cool slightly.

2. Prepare the Dressing: While the quinoa is cooking, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, chili powder, kosher salt, and ground cinnamon in a small bowl or measuring cup. Taste and adjust seasoning as needed.

3. Combine Salad Ingredients: In a large serving bowl, combine the chickpeas and grated carrots.

4. Add Quinoa and Dressing: Add the cooked quinoa to the bowl. Pour the dressing over the salad and stir gently to combine until everything is evenly coated.

5. Add Remaining Ingredients: Fold in the baby arugula (note that if you’re not eating all of the salad right away, you might want to add the arugula just before serving to keep it fresh). Sprinkle with the toasted pistachios, crumbled feta, raisins, and chopped mint.

6. Serve: Enjoy immediately or refrigerate until ready to serve. The salad can be stored in the refrigerator for up to 2 days.