Moroccan Chickpea Salad
WW PersonalPoints: 8Adapted from recipe at https://littlespicejar.com/moroccan-chickpea-quinoa-power-salad/.
Equipment
- Mason Jars
Ingredients
- ¾ cup quinoa (cooked)
- 1 cup carrots (shredded)
- 4 green onions (sliced)
- 15 oz chickpeas (drained, rinsed)
- 6 dates (fresh, finely diced)
- ⅓ cup reduced-sugar dried cranberries
- ¼ cup shelled pistachio nuts
- 2 cups cilantro (chopped)
Dressing
- ⅓ cup olive oil
- 2 Tbsp lemon juice
- 1 Tbsp honey
- ½ tsp ground cumin
- ½ tsp salt
- ⅕ tsp chili powder
Instructions
- Combine olive oil, lemon juice, honey, ground cumin, salt, and chili powder until well combined. Divy the dressing equally into 6 Mason jars.⅓ cup olive oil, 2 Tbsp lemon juice, 1 Tbsp honey, ½ tsp ground cumin, ½ tsp salt, ⅕ tsp chili powder
- Layer the remaining ingredients in the following order, equally across the 6 containers: carrots, chickpeas, quinoa, dates, dried cranberries, pistachios, cilantro, green onion.¾ cup quinoa, 1 cup carrots, 15 oz chickpeas, 6 dates, ⅓ cup reduced-sugar dried cranberries, ¼ cup shelled pistachio nuts, 2 cups cilantro, 4 green onions
- Secure lid on the jars and store in refrigerator until ready to eat. Serve in a bowl, stirred well to combine ingredients.