Moroccan Chickpea Salad

Moroccan Chickpea Salad

from monkeyandmekitchenadventures.com
Salad
20 min
172 kcal / serving

This fresh, healthy, and oil-free Moroccan Chickpea Salad recipe is flavorful, hearty, and made from simple plant-based ingredients.

Ingredients

  • 1red bell pepper, fine dice
  • ½ cupred onion, fine dice
  • 1 cupgrated carrot
  • 115.5 oz. can ] chickpeas, drained, rinsed, mashed
  • ¼ cupto 1/3 cup golden raisins
  • ¼ cuplemon juice
  • 1 tablespoondijon mustard
  • 1 tablespoonpure maple syrup
  • 1 tablespoontahini
  • 1 teaspoongarlic powder
  • 1 teaspoononion powder
  • ¼ teaspooncumin
  • ¼ teaspoonsmoked paprika
  • ¼ teaspoonregular chili powder
  • ¼ teaspoondried coriander
  • to ½ teaspoon sea salt (+/-)
  • ½ teaspoondried mint (optional)
  • ¼ cupchopped pistachios
  • toasted bread, wrap or lettuce cup

Directions

  1. 1

    Make the Moroccan Sauce by placing all the Moroccan Sauce Ingredients into a small bowl and whisk to combine, set aside until ready to use.

  2. 2

    Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a large bowl, roughly mash, then add all the remaining Salad Ingredients, mix to evenly distribute the ingredients.

  3. 3

    Pour the Moroccan Sauce over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed.  Let stand for 10 minutes to allow the spices and herbs to activate.  Served immediately at room temperature.  Refrigerate any leftovers.