This party-worthy Moroccan bean salad from plant-based powerhouse Dreena Burton is flavorful, satisfying, and straightforward to make. All of it begins with a sumptuously seasoned dressing that options ginger, cumin, cinnamon, and paprika, whereas nutty tahini and tart lemon juice give it a creamy texture that’s excellent for drizzling. A hearty mixture of chickpeas, complete grains of your selection, roasted squash, and leafy greens make up the majority of the salad, however this versatile recipe could be adjusted to suit no matter produce and legumes you’ve mendacity round your kitchen. Dried apricots and scallions add the crowning glory to this sweet-and-savory meal. Get pleasure from as a hearty lunch or function a aspect dish at a vegan potluck.
From Dr. Neal Barnard’s Cookbook for Reversing Diabetes
For extra Moroccan inspiration, take a look at these tasty concepts:
- Moroccan Butternut Squash and Chickpea Stew
- Moroccan Carrot-Beet Salad
- Moroccan Chickpea-Potato Tagine
- Candy Moroccan Pancakes with Chocolate Banana Sauce
- ¼ cup lemon juice
- 1½ tablespoons tahini
- 1½ tablespoons pure maple syrup
- 2 teaspoons chopped contemporary ginger
- 1 very small clove garlic
- ½ teaspoon floor cumin
- ½ teaspoon floor cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon paprika
- 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
- 1½ cups cooked farro, quinoa, or brown rice (or one 15-oz. can black beans, rinsed and drained)
- 1½ to 2 cups roughly chopped child spinach or tender kale leaves
- 1½ cups chopped roasted winter squash or candy potato, or steamed or roasted cauliflower florets
- ½ cup chopped purple bell pepper or halved grape tomatoes
- ⅓ cup chopped dried apricots
- ⅓ cup sliced scallions
Directions
- For Moroccan Salad Dressing, in a blender mix the primary 9 components (by way of paprika) and ¼ cup water. Cowl and mix till easy. Retailer in an hermetic container within the fridge till prepared to make use of.
- In a big bowl mix the chickpeas and the remaining six components; toss to mix. Add ½ cup of the Moroccan Salad Dressing; toss to coat. Style and add extra dressing, should you like. Season with salt and black pepper. Retailer any leftover salad dressing in an hermetic container within the fridge for as much as 3 days.
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