Simple Moroccan-Spiced Chickpea, Carrot & Quinoa Salad
This Moroccan-Spiced Chickpea, Carrot & Quinoa Salad is a vibrant, nutritious dish full of bold flavors. Roasted Chickpeas are combined with nutty Quinoa, sweet Carrots, and fragrant Moroccan spices for a high-protein, fiber-rich, vegan-friendly meal.
Perfect for lunch, meal prep, or a light dinner, this salad is both colorful and satisfying.
Time Required
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Servings: 4
Ingredients
Roasted Chickpeas
1 can chickpeas, drained, rinsed
1 tsp olive oil
½ tsp ground cumin
½ tsp paprika
¼ tsp cinnamon
¼ tsp salt
Quinoa & Veggies
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 medium carrots, grated or julienned
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
2 tbsp fresh parsley, chopped
2 tbsp chopped cilantro (optional)
Dressing
3 tbsp olive oil
2 tbsp lemon juice
1 tsp honey or maple syrup
½ tsp ground cumin
¼ tsp smoked paprika
Salt and pepper to taste
Instructions
1. Cook the Quinoa
In a medium saucepan, combine quinoa and water or broth.
Bring to a boil, reduce heat, cover, and simmer 15 minutes until fluffy.
Fluff with a fork and let cool slightly.
2. Roast the Chickpeas
Preheat oven to 200°C (400°F).
Toss chickpeas with olive oil, cumin, paprika, cinnamon, and salt.
Spread on a baking sheet and roast for 15–20 minutes, shaking halfway through.
3. Prepare Dressing
Whisk together:
olive oil
lemon juice
honey or maple syrup
cumin
smoked paprika
salt and pepper
4. Assemble the Salad
In a large bowl, combine:
cooked quinoa
roasted chickpeas
carrots
bell pepper
red onion
parsley and cilantro
Drizzle dressing over the top and toss gently.
5. Serve
Serve warm, at room temperature, or chilled. Garnish with extra parsley if desired.
Frequently Asked Questions
Can I add more protein?
Add roasted tofu, tempeh, or shredded chicken if desired.
Can I make it spicier?
Add a pinch of cayenne pepper or crushed red pepper flakes to the chickpeas or dressing.
Nutritional Information
Calories: ~320 kcal
Protein: ~12 g
Carbohydrates: ~45 g
Fiber: ~9 g
Fat: ~11 g
Sodium: ~350 mg