Chopped Moroccan Salad Food

MOROCCAN-STYLE CHOPPED SALAD

Steps:

• in a large bowl, combine chickpeas, peppers, onion, tomato, lemon and parsley and mix well.
• Add garlic powder, lemon juice and oil and mix again.
• Taste before adding any salt. The preserved lemon may be salty enough for the whole dish.
• Allow to sit at room temperature for a half hour.
• Mix again right before serving.

CHOPPED MOROCCAN SALAD

Steps:

• 1 Combine all dressing ingredients in a blender or food processor, or whisk together until smooth.
• 2 In a large bowl, combine arugula, avocado, tomato, cucumber, onion, raisins, chickpeas, and chicken. Toss well with dressing.
• 3 Top with sunflower seeds.

MOROCCAN BEEF KEFTA ON SKEWERS WITH CHOPPED VEGETABLE SALAD

Steps:

• In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
• In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
• Preheat grill or broiler.
• Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
• Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.

FEGGOUS AND TOMATO SALAD (MOROCCAN CHOPPED CUCUMBER AND TOMATO S

Steps:

• Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.).
• Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.

MEDITERRANEAN CHOPPED SALAD

Steps:

• To make the vinaigrette: In a small bowl, whisk together the vinegar, orange juice, Dijon mustard, shallot and garlic. Slowly whisk in the oil until the vinaigrette is emulsified. Season with salt and crushed red pepper to taste and then fold in the herbs. Store in an airtight container and refrigerate until ready to serve.
• To make the chopped salad: In a large bowl gently toss together all the ingredients. Season the salad with salt, pepper, dried oregano and crushed red pepper flakes to taste. Dress the salad with the vinaigrette and serve immediately.
• Nutrition Info Per Serving.
• Calories: 606.
• Total Fat: 45 grams.
• Saturated Fat: 13 grams.
• Total Carbohydrate: 36 grams.
• Sugars: 11 grams.
• Protein: 20 grams.
• Sodium: 902 milligrams.
• Cholesterol: 50 milligrams.
• Fiber: 13 gram.