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Moroccan Chickpea Quinoa Salad

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Our Moroccan Chickpea Quinoa Salad is a lunch favorite at the Kelly house.  We kicked up the flavor by adding Savory Spice Shop’s – Harissa Spice Mix to the salad, and served it up with our Carrot and Goldenberry Slaw. Moroccan Chickpea and Quinoa Salad

Simple Living Tip:  Flora Health – 7 Sources is a complete, all-in-one, essential fatty acid product derived from seven different land and sea plants-Flax, sunflower, sesame, pumpkin, evening primrose, algae, and coconut oils. It’s formulated to provide all the foundational and supplemental fats you need, and contains Omega-3 EPA and DHA from cultivated algae, not fish, so it’s free of ocean-borne contaminants and concerns associated with global overfishing.

Moroccan Chickpea Quinoa Salad

Moroccan Chickpea Quinoa Salad

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Moroccan Chickpea and Quinoa Salad
Yields 4
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Salad
  1. 3-1/2 cups cooked chickpeas (Option: Use 2 cans Eden Foods Garbanzo beans)
  2. 1 cup cooked Tri-color quinoa, prepared according to package directions
  3. 1/2 red onion, finely diced
  4. 2 scallions, chopped
  5. 1 handful fresh parsley, chopped (Option: substitute cilantro or mint)
  6. 1 clove fresh garlic, minced
  7. 2 teaspoons Harissa Spice Mix
  8. Sea salt and pepper to taste
Dressing for Salad
  1. Juice of 1 lemon
  2. 1 tablespoon coconut aminos or tamari
  3. 1 tablespoon coconut vinegar
  4. 1 tablespoon coconut nectar
  5. 2 tablespoons 7 Sources oil (option: substitute extra virgin olive oil or flax oil)
Moroccan Carrot Slaw
  1. 3 carrots, shredded
  2. 1/4 cup Goldenberries
  3. 3 tablespoons chopped fresh mint
  4. 2 tablespoons 7 Sources oil (Option: extra virgin olive oil or flax oil)
  5. 1 tablespoon coconut aminos
  6. 1 teaspoon coconut nectar
  7. Sea salt and pepper to taste
Salad
  1. In medium bowl, combine all salad ingredients and give a good stir.
  2. In small bowl, add all dressing ingredients and whisk. Pour over salad and stir until coated. Refrigerate.
Carrot Slaw
  1. Combine carrots, goldenberries, and mint.
  2. In a small bowl, whisk together oil, vinegar, coconut nectar, sea salt and pepper. Pour over carrot mixture and stir until well combined.
  3. Refrigerate.
Notes
  1. Vegan, Gluten-free
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