Moroccan Chickpea Carrot Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

1 cup cooked quinoa

6-8 cups arugula

2 cups chopped carrots (about 4 medium carrots)

2 cups chickpeas (cooked or canned)

1 medium cucumber

1/2 cup chopped dates (about 4 large dates)

1/2 cup crumbled feta (optional - don't usually include)

fresh mint (optional)

1/4 cup olive oil

1/2 medium lemon (juiced)

2 Tbsp honey

salt/pepper (to taste)

1/2 tsp cumin

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp chili powder

1/2 tsp minced garlic

Directions

Combine Salad Ingredients

Toss the salad ingredients together in a large bowl (with the exception of the feta and mint).

Mix Dressing Ingredients

Mix the ingredients for the dressing together in a salad dressing shaker or mason jar.

Pour Dressing Over Salad

Pour the desired amount of dressing over the salad.

Serve with crumbled feta and freshly chopped mint (optional)!

Notes

Doesn't need feta

Nutrition

• Calories: 471 kcal
• Total Fat: 25 g
• Saturated Fat: 6 g
• Cholesterol: 17 mg
• Sodium: 500 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 10 g
• Total Sugars: 27 g
• Protein: 12 g