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–+ servings
A plate of Vegan Moroccan Inspired Chickpea and Quinoa Salad
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Vegan Moroccan Inspired Chickpea and Quinoa Salad

This Vegan Moroccan Inspired Chickpea and Quinoa Salad is packed full of sweet and spicy flavours for a delicious, nutritious salad.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch, Salad
Cuisine: Moroccan
Diet: Vegan, Vegetarian
Keyword: chickpeas, cinnamon, cumin, dried apricots, flaked almonds, onion, parsley, quinoa, raisins, spinach, turmeric
Servings: 4 people
Calories: 106.17kcal

Ingredients

  • 240 g quinoa
  • 480 ml vegetable stock
  • 1 small onion finely diced
  • 1 teaspoon turmeric
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon cinnamon
  • 60 g raisins
  • 60 g dried apricots roughly chopped
  • 240 g chickpeas from a 400 g tin
  • 2 handfuls spinach roughly chopped
  • 0.5 bunch fresh parsley roughly chopped
  • 4 tablespoon flaked almonds

Instructions

  • Add the quinoa to a saucepan along with the stock and simmer over a low heat for 20 minutes or until cooked.
  • While the quinoa is cooking, fry the onion in the oil for 5 minutes or until translucent.
  • Add the spices to the frying pan and cook for another 2 minutes.
  • Place the cooked onions and spices to one side to cool while the quinoa continues cooking.
  • Once cooked, drain the quinoa and leave to cool.
  • Once the quinoa and onions are cooled, combine in a bowl with the remaining ingredients except the flaked almonds.
  • Toss until well combined.
  • Served topped with the flaked almonds.

Nutrition

Calories: 106.17kcal | Carbohydrates: 14.06g | Protein: 3.14g | Fat: 5.23g | Saturated Fat: 0.41g | Polyunsaturated Fat: 1.28g | Monounsaturated Fat: 3.22g | Trans Fat: 0.003g | Sodium: 490.84mg | Potassium: 348.1mg | Fiber: 2.81g | Sugar: 9.54g | Vitamin A: 2204.31IU | Vitamin C: 4.51mg | Calcium: 53.24mg | Iron: 1.55mg