MOROCCAN CARROT AND CHICKPEA SALAD
This moroccan inspired salad is gluten-free, easy to make, and healthy! This is a protein packed, whole-foods salad recipe, using fresh and flavourful ingredients. Finished with a deliciously spiced Moroccan Salad Dressing to drizzle.
Provided by Hannah Sunderani
Categories Appetizer Main Dish Salad Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
- Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
- Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
- In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine
Nutrition Facts : Calories 317 kcal, Carbohydrate 26 g, Protein 6 g, Fat 22 g, SaturatedFat 3 g, Sodium 121 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
MOROCCAN CARROT-CHICKPEA SALAD
Make and share this Moroccan Carrot-Chickpea Salad recipe from Food.com.
Provided by Ex-Pat Mama
Categories Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the lemon zest, juice, coriander, cayenne and salt. Whisk in the olive oil.
- Stir in the carrots, chickpeas, raisins, cashews, cilantro and mint. Toss to coat. Let stand at least 5 minutes.
Nutrition Facts : Calories 354.5, Fat 18.9, SaturatedFat 2.8, Sodium 787.2, Carbohydrate 41.7, Fiber 7.6, Sugar 9.3, Protein 7.7
MOROCCAN INSPIRED CARROT AND CHICKPEA SALAD WITH PORK CHOPS
An unlikely pairing, but I had to post this Sunset Magazine recipe as it looked so delicious. Lamb chops could definitely be used in this dish to make it more authentically Moroccan. *Make sure you use fresh mint -- it really makes a big difference. The recipe suggests getting the pan "ripping" hot before you add the chops -- that will give them their nice brown crust.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together lemon juice, zest, honey, harissa and cumin in a medium bowl. Add 1/4 ccup oil and season with salt and pepper. Add carrots, chickpeas, parsley and mint and toss until well combined. Set aside.
- Season pork chops with salt and pepper. Heat a heavy stainless steel or a cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 - 3 minutes, depending upon the thickness of chops.
- Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.
Nutrition Facts : Calories 668.2, Fat 39.6, SaturatedFat 8.9, Cholesterol 137.3, Sodium 451.4, Carbohydrate 30, Fiber 5.8, Sugar 3.9, Protein 47
MOROCCAN ROASTED CARROT AND CHICKPEA QUINOA SALAD
Make and share this Moroccan Roasted Carrot and Chickpea Quinoa Salad recipe from Food.com.
Provided by dicentra
Categories Grains
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Toss the carrots in the olive oil along with the spices.
- Arrange the carrots in a single layer on a baking sheet.
- Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.
- Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
- Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
- Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.
Nutrition Facts : Calories 7221.9, Fat 84.4, SaturatedFat 8.9, Sodium 17279.8, Carbohydrate 1347.1, Fiber 259.6, Sugar 9.9, Protein 293.5
MOROCCAN CHICKPEA, CARROT & SPINACH SALAD
This is from Sanitarium, love the sound of it but I would minus the raisins, I don't really do fruit in a savoury dish.
Provided by Mandy
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
- Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
- Combine currants, chickpea micture, carrots, green onions, spinach & coriander in a large bowl.
- To make dressing: Combine tahini & reserved orange juice, season to taste, whisk to combine & drizzle over salad.
- Toss salad through to coat in dressing and sprinkle with seeds to serve.
Nutrition Facts : Calories 317.9, Fat 12.7, SaturatedFat 1.7, Sodium 359.9, Carbohydrate 45.2, Fiber 8.8, Sugar 12.5, Protein 10.2
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