Moroccan Chickpea Quinoa Salad
A bright and filling salad featuring nutty quinoa, hearty chickpeas, and warm Moroccan spices, perfect for a light dinner or meal-prep lunch.
Ingredients
Grains
- 1 cup quinoa Rinse under cold water to remove bitterness.
- 2 cups vegetable broth or water Broth adds more flavor.
Legumes
- 1 can (15 oz) chickpeas Drained and rinsed, or use 1½ cups cooked chickpeas.
Vegetables
- 1 bell pepper, diced Any color; red or orange adds sweetness.
- 1/2 red onion, diced Swap for green onion if you prefer milder flavor.
- 1 cup cherry tomatoes, halved Grape tomatoes are fine.
- 1/4 cup fresh parsley, chopped Cilantro can be used for a different herb profile.
Spices
- 1 teaspoon ground cumin The earthy backbone.
- 1/2 teaspoon ground turmeric For color and warmth.
- 1/2 teaspoon ground cinnamon A small pinch gives Moroccan flair.
- to taste salt and pepper Adjust to preference.
Dressing
- 1-2 tablespoons olive oil For drizzling and coating.
- to taste lemon juice Start with 1 tablespoon and add more if needed.
Instructions
Preparation
- Rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds.
- Combine rinsed quinoa and 2 cups vegetable broth (or water) in a small pot. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Combining Ingredients
- Dice the bell pepper, halve the cherry tomatoes, and chop the parsley. Drain and rinse the chickpeas.
- In a large bowl, combine the cooked quinoa, chickpeas, bell pepper, red onion, cherry tomatoes, and parsley.
Dressing
- In a small bowl, whisk the cumin, turmeric, cinnamon, a pinch of salt and pepper, 1–2 tablespoons olive oil, and 1 tablespoon lemon juice. Taste and adjust as needed.
Serving
- Drizzle the dressing over the salad and toss until everything is evenly coated. Adjust seasoning with more salt, pepper, or lemon.
- Serve immediately warm or chill in the fridge for 30–60 minutes to let flavors meld.
Notes
This salad can be served warm or cold. It keeps well for up to 4 days in the refrigerator. For a different texture, stir in a handful of toasted almonds or pumpkin seeds. Adjusting acidity: If the salad tastes flat after refrigeration, a splash more lemon juice or a teaspoon of red wine vinegar brightens it right up.