Moroccan Chickpea and Rice Salad

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Average Rating: 5 | Rated By: 10 users

Moroccan Chickpea and rice salad is about spices, veggies, raisins and plenty of fresh lemon juice. This simple to prepare vegan dish isn’t a weekday salad, but an exotic “company’s coming” salad. The salad is packed with delicious intense flavours and various textures. This epic Moroccan salad is healthy packed with so much flavour!

This is probably one of the simplest salads to make. Once the rice is cooked, all you do is mix everything and set aside, allowing the flavours to infuse the rice and veggies. In this Moroccan chickpea and rice salad, the veggies used are chickpeas, carrots, bell peppers and red onion. For the flavour, there is ginger, garlic, cumin, coriander, turmeric and cinnamon. For added sweetness, I used raisins balancing the spices and fresh lemon juice. However, the fresh cilantro gives this Moroccan chickpea and rice salad the freshness.

What I love about this Moroccan salad is that it keeps up to seven days when refrigerated and tastes even more delicious with each day as the flavours develop. Enjoy!

If you like the flavours of Moroccan cuisine, check out this Lamb Stew with Saffron Ginger and Green Beans Recipe

Ingredients

  • 3 cups cooked GF long grain rice (I used basmati rice)
  • 1/2 cup raisins
  • 1 large carrot, grated
  • 1 yellow bell pepper, diced
  • 1/4 red onion, finely chopped
  • 14 oz. can chickpeas, drain and rinse well
  • 2 tsp. minced ginger
  • 1 garlic clove, minced
  • 1 tsp. GF ground cumin
  • 1 tsp. GF ground coriander
  • 1/2 tsp. GF turmeric powder
  • 1/4 tsp. GF ground cinnamon
  • 1/2 tsp. Himalayan salt
  • 2 Tbsp. Fresh lemon juice
  • 2 Tbsp. Extra virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • Instructions

  • Place all the ingredients in the same order as listed in a large bowl
  • Mix together, cover and set aside for 30 minutes or refrigerate overnight
  • Mix just before serving and serve at room temperature


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