After a big breakfast yesterday morning, I was in the mood for something a little lighter for lunch – a salad full of veggies and some kind of protein was what I had in mind. Typically, I’m not a huge salad eater (although I do love vegetables!) as the main event, but a lighter dish was sounding good.
I ran across a recipe a couple weeks ago for a beautiful Moroccan Chickpea Salad in the March edition of Clean Eating Magazine that I “dog-eared” to make later. Then I decided – today was the day! I had almost everything on hand so into the kitchen I went to make my own version.
The colors of this salad are gorgoeous and it has a great flavor profile with a Moroccan flare featuring chickpeas, cumin, lemon, fresh cilantro and feta cheese. The original recipe called for fresh mint as well, but I didn’t have any on hand and it still tasted wonderful! I added jicama for some extra crunch and sweetness and subbed yellow pepper for the red pepper that I had on hand. Also, I cut the recipe in half and tweaked a few things, but you can easily double this for a large batch.
You could serve this as a side dish or as a vegetarian dinner over a bed of greens with an extra dash of olive oil and squeeze of lemon and serve with your favorite bread or crackers.
Moroccan Chickpea Salad (adapted from Clean Eating Magazine)
1 to 2 Tbsp olive oil (I used 1 because I like more acid from the lemon)
2 Tbsp fresh lemon juice
1 tsp ground cumin
1/8 teaspoon sea salt
1/4 tsp ground pepper
Dash of cayenne pepper, optional
2 cups canned cooked (garbanzo beans), rinse if using canned
1 large carrot, peeled and julienned (or use 1 cup shredded carrot for quicker prep)
2/3 cup jicama, peeled and julienned
1/2 yellow bell pepper, diced
2 green onions, thinly sliced
2 plum tomatoes, diced
2- 4 Tbsp chopped cilantro, depending on how much like
1/4 cup crumbled feta cheese
1. In a small bowl, whisk together olive oil, lemon juice, cumin, salt, black pepper, and cayenne pepper.
2. In a large bowl, combine the rest of ingredients (chickpeas through feta cheese) and toss.
3. Pour lemon-oil dressing mixture over the chickpeas and veggies and toss to combine. Serve immediately or cover and refrigerate for up to 24 hours.