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Moroccan Chickpea Salad

The Moroccan cuisine if one of my favorites, I just love the mix between sweet and spicy and all the colorful veggies they use. When I first tried couscous with raisins as a teenager I was amazed. To me it didn’t make any sense, and yet it tasted amazing.

This salad is super fresh and healthy with beautiful colorful veggies, and mixed with the flavorful dressing and sweet dates it just can’t get any better. Since it doesn’t wilt it’s also the perfect salad to add to your lunch box!

vegan salad

Moroccan Chickpea Salad
Serves 6
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  1. 4 carrots
  2. 3 shallots
  3. 1/3 cup dates, pitted
  4. 400 g / 14 oz canned chickpeas, rinsed and drained
  5. 1 1/2 cup fresh flat leaf parsley
  6. 1/3 cup walnuts
  1. ½ tsp cumin
  2. 1/3 cup olive oil
  3. 2 tbsp lemon juice
  4. 1 tbsp agave syrup
  5. ½ tsp salt
  6. 1/4 tsp chili powder
  1. Cut carrots into match sticks, roughly chop shallots, dates, parsley and walnuts and place in a large bowl. Add chickpeas.
  2. Whisk all the ingredients for the dressing, pour over the salad and toss to coat. Serve!
Sofia von Porat https://sofiavonporat.com/

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