Moroccan Quinoa and Chickpea Salad

Recipe adapted from Two Spoons.



  • 2/3 c. quinoa
  • 1 1/3 c. water
  • 1/2 c. almonds chopped and toasted
  • 1 shallot small, diced
  • 2 carrots, shaved into ribbons
  • 1 can chickpeas, drained and rinsed
  • 3 c. arugula 
  • 1/2 c. mint tightly packed and chopped
  • 8 or more dried apricots, chopped

Moroccan Salad Dressing:

  • 1/4 c. + 2 TBSP olive oil
  • 2 TBSP lemon juice
  • 2 TBSP orange juice
  • 1 TBSP honey, plus more to taste
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1/4 tsp. salt, plus more to taste
  • Pinch chili flakes


  1. Quinoa: In a saucepan combine quinoa and water. Bring to a boil, then cover and reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
  2. Toasted Almonds: Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
  3. Moroccan Salad Dressing: Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, honey, cinnamon, ginger, cumin, coriander, salt, and red pepper flakes.
  4. Assemble Salad: In a large mixing bowl combine quinoa, diced shallots, carrots, chickpeas, arugula, chopped mint, dried apricots, and toasted almonds. Add the dressing and toss to combine.

Moroccan Quinoa and Chickpea Salad:

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