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Moroccan Harissa Carrot and Quinoa Salad with Crunchy Chickpeas

Bento lunch box idea. Big flavours, both spicy and aromatic, this delicious Moroccan salad also has a great crunch topped with toasted chickpeas (which make a delicious snack btw!).

We’re serving it in our fave bento box. Vegan, gluten-free, dairy-free and packed full of packed with 7 different wholefoods including Quinoa, a top-quality protein!

Collab with nourishing.amy

  • Prep: 15mins

  • Easy

  • Serves 3

  • Vegan

  • Dairy Free

  • Gluten Free

Ingredients

100g quinoa
1 tin chickpeas, drained
1 tsp arrowroot powder
1 tsp ground cumin
½ tsp smoked paprika
1 tbsp coconut oil
2 handfuls spinach, torn
2 carrots, peeled and grated
1 red pepper, thinly sliced
100g pomegranate arils
60g raisins
6 sprigs fresh coriander, chopped
4 sprigs fresh mint, chopped

Harissa dressing:
2 tsp harissa paste
1 tbsp olive oil
2 tbsp lime juice
Salt and black pepper

To serve:
hummus, extra herbs, pomegranate

Method

  1. Cook the quinoa, drain and leave to rest for 10 minutes before fluffing with a fork.
  2. Pat the chickpeas dry and add to a bowl with the arrowroot powder, ground cumin, smoked paprika and some salt and black pepper and toss well to coat the chickpeas. Heat the coconut oil in a large frying pan, add the chickpeas in the hot oil for 8-10 minutes until crispy, stirring
  3. Prepare the harissa dressing by stirring together the ingredients until smooth.
  4. To make the salad, add the quinoa, chickpeas, spinach, grated carrot, pepper strips, pomegranate, raisins, fresh coriander and fresh mint to a large mixing bowl. Pour over the dressing and toss well.
  5. Serve the salad warm or cold with some hummus, extra herbs, and pomegranate.

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