Introducing Moroccan Chickpea Salad…utilizing a very under-appreciated little legume.
Just the name makes you want to eat it, doesn’t it? It sounds so cute.
Let’s talk about a few of our fave ways to enjoy the chickpea…
1. Hummus. We looove hummus. (In fact, we have an a-m-a-z-i-n-g recipe coming next week that features hummus as the main star! Stay tuned…) If you haven’t already tried making your own hummus, we highly suggest trying it out. You’ll be surprised by how easy it is!
2. Crunchy Roasted Chickpeas. Because sometimes we just need a salty, crunchy, snack that isn’t potato chips, know what I’m sayin?
3. Moroccan Chickpea Salad…who wouldn’t want this as a side dish at their next BBQ? Quinoa, chickpeas, carrots and cucumbers, sweet and sticky dates with crunchy pistachios…topped of with fresh mint and a lemony vinaigrette.
When you’re asked to bring a side-dish to an event…baby or wedding shower, friend luncheon, neighborhood BBQ, most people just go with the classics. I get it. They’re “safe” options. A traditional salad, chips and salsa, veggie platter. You know the drill.
But what about bringing a dish with the intent to throw everyone off? Something that will make them say, “what am I eating right now?” In a good way, of course.
This salad will do that. It’s not very common to eat a salad full of sticky dates, chopped mint and pistachios. But maybe we need a little more peculiarity in life. Something to make you stop and think. That’s why travel is so good for the soul. It gets you uncomfortable and makes you think a little bit more.
So, here’s a way to “travel” inside your own kitchen. Maybe it will take you to the vibrant-colored mosques of Morocco.
Or maybe you’ll try it and just think “hmm. that’s a good, interesting salad” and be done with it.
Either way, we hope you enjoy this one! 😉
- 1 1/2 cups cooked quinoa
- 1 cup cucumber, chopped (about 1/2 cucumber)
- 4 green onions
- 1 cup matchstick carrots
- 6 medjool dates
- 1 can chickpeas
- Handful of fresh mint
- 1/4 cup shelled pistachios
- ½ teaspoon cumin powder
- 2 tablespoons lemon juice
- 1 Tbsp. pure maple syrup
- ½ teaspoon salt
- 1/2 tsp. ground coriander
- 2 Tbsp. rice wine vinegar
- 1/3 cup olive oil
- Ground pepper to taste
- Cook the quinoa according to the instructions on the package. (We like to cook ours in water with chicken boullion to give it more flavor).
- Place 1 1/2 cups cooked quinoa in a large bowl.
- Peel and chop cucumbers and white part of the green onions, add to the bowl. Add matchstick carrots.
- Remove pits from dates and chop them into small bite-sized pieces. Add to bowl.
- Drain chickpeas and rinse under cool water. Add to bowl.
- Chop mint and add with the pistachios to the bowl. Chill until serving.
- Before serving, mix in the dressing.
- Combine all ingredients in a blender or food processor and mix well. Slowly drizzle in olive oil, allowing it to emulsify. Add ground pepper to taste.