Moroccan Chickpea Power Salad

Crunchy and colourful! Simply delicious. This Moroccan inspired chickpea power salad is everything you ever wanted.



  • 1 1/2 cup of cooked quinoa
  • 1 cup of beet and cabbage slaw
  • 3 green onions, thinly sliced
  • 1 can of chickpeas, rinsed and drained
  • 1/3 of cup of dates
  • 1/3 of  cup of apricots, sliced
  • 1/4 of cup of dates, sliced
  • 1 bunch of flat parsley


  • 1/2 tsp of cumin powder
  • 1/3 cup of oil
  • 2 tbsp of lemon juice
  • 1 tsp of Manuka honey
  • 1/2 tsp of salt
  • 1/8 tsp of chili powder


1. POWER SALAD: Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.

2. HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later! 


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