Moroccan Chickpea Quinoa Power Salad

Moroccan Chickpea Quinoa Power Salad

  • Servings: 4-6
  • Difficulty: Easy
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An amazing powerhouse of a salad!

Recipe Credit:

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Power Salad Ingredients

• 1 ½ cups cooked quinoa (or ½ cup uncooked)

• 1 cup matchstick carrots

• 4 scallions, thinly sliced

• 1 (15 ounce) can of chickpeas, rinsed and drained

• ⅓ cup chopped dates

• ⅓ cup golden raisins

• ¼ cup chopped pistachios

• 1 bunch flat-leaf parsley, chopped

Honey-Lemon Dressing Ingredients

• ½ teaspoon cumin powder

• 1/3 cup olive oil

• 2 tablespoons lemon juice

• 1 tablespoon honey (maple syrup or brown sugar for vegans)

• ½ teaspoon salt

• ⅛ teaspoon chili powder


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

• 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!


• Sometimes when you buy parsley, the bunch is HUGE. If that is the case for you, just use ¾ bunch. It’s really up to you how much parsley/herbs you want to use. Also, some of the parsley can be replaced with mint or cilantro if you’d like.

• When preparing the quinoa, add a teaspoon of oil and sauté the quinoa for about 1 minute before adding the water and cooking. This gives the quinoa a really great nutty/toasted flavor which goes really well with the flavors of this salad!