Moroccan Chickpea Quinoa Power Salad

Moroccan Chickpea Quinoa Power Salad

prep time:15 MINUTES             cook time:15 MINUTES                      total time:30 MINUTES



  • 1 ½ cups cooked quinoa (or ½ cup uncooked)
  • 1 cup matchstick carrots
  • 4 scallions, thinly sliced
  • 1 (15 ounce) can of chickpeas, rinsed and drained
  • ⅓ cup chopped dates
  • ⅓ cup golden raisins
  • ¼ cup chopped pistachios
  • 1 bunch flat leaf parsley, chopped


  • ½ teaspoon cumin powder
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey (maple syrup or brown sugar for vegans)
  • ½ teaspoon salt
  • ⅛ teaspoon chili powder


  1. POWER SALAD: Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
  2. HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later!


  • Sometimes when you buy parsley, the bunch is HUGE. If that is the case for you, just use ¾ bunch. It’s really up to you how much parsley/herbs you want to use. Also, some of the parsley can be replaced with mint or cilantro if you’d like.
  • When preparing the quinoa, add a teaspoon of oil and sauté the quinoa for about 1 minute before adding the water and cooking. This gives the quinoa a really great nutty/toasted flavor which goes really well with the flavors of this salad!

Author: Global

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