Moroccan Chickpea Salad

By Denise Halenz-Robinson
Print Recipe

Ingredients

1/2 Tbsp Coconut Oil

1 Yellow Onion (diced)

1 Tsp Ground Turmeric

1/2 Tsp Cumin

1/2 Tsp Cinnamon

Salt to Taste

1 Cup Uncooked Quinoa

2 Cups Vegetarian Broth

1 (15 ounce) Can Chickpeas

1/2 Cup Dried Cranberries

1/2 Cup Dried Cherries

1/3 Cup Finely Cut Parsley

1/2 Cup Sliced Almonds (toasted)

Instructions

  1. Heat the oil in a large pot, and sauté the onion (3-5 minutes).
  2. Stir in the spices.
  3. Add the broth and quinoa, cover, reduce heat, cook for 15 minutes.
  4. Remove the quinoa from heat, fluff with a fork.
  5. Drain the chickpeas and add the remaining ingredients, except for almonds, to the quinoa mixture. Reserve some parsley.
  6. Stir well, plate, and top with almonds and remaining parsley.