Hannah Sunderani is a vegan food blogger and best-selling author of The Two Spoons Cookbook based in Toronto. A self-taught cook and food photographer, her recipes are inspired by her time living in France and focus on French-cooking-inspired vegan recipes.
What I love most about this recipe is the simplicity of these ingredients. They are simple whole foods; but when combined it’s flavor rich and delicious. The quinoa, chickpeas and toasted almonds add protein and heartiness to the dish, to keep you fuller for longer. While the carrot and toasted almonds add a beautiful crunch. Fresh mint gives more fresh flavor, dates add sweetness.
This very simple and delicious Moroccan carrot salad with chickpeas that you can enjoy with your loved ones, be it for dinner or next day lunches. This recipe is vegan and gluten-free. Prepare in advance to enjoy through the week, or make a big batch to share. (It’s great for bbq’s and potlucks).
A High-Protein Plant-Based Salad – Moroccan Style
2/3 cup quinoa
1 1/2 cup water
1/2 cup almonds chopped
1 shallot small
1 cup carrots grated (about 1 large carrot)
1 can chickpeas (14 fl oz/400 ml)
2.5 oz arugula (70 g/2 cups)
1/2 cup mint tightly packed and chopped
4 Medjool dates pitted and chopped
For the dressing:
1/4 cup + 2 tbsp olive oil
2 tbsp lemon juice
2 tbsp orange juice
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp sea salt
pinch of chili flakes
1. 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 a tea towel. Let cool.
2. Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
3. 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.
4. 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.
Salad will keep in the fridge for up to 3 days.
Tip: To speed the quinoa cooling process, spread cooked quinoa into a shallow bowl. This will allow for the steam to release faster.