Vegan Dishes For Late-Summer BBQs By Two Spoons: Moroccan Carrot & Chickpea Salad

Toronto-based Hannah Sunderami, founder of the popular Two Spoons vegan blog and app, is joining Vita Daily for the final weeks of summer, to share a series of delicious plant-based recipes for late summer (perfect for summer BBQs or cookouts!)—like this Moroccan Carrot and Chickpea Salad. Enjoy! —Vita Daily

Moroccan Carrot and Chickpea Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 6

2/3 cup quinoa
1 1/3 cup water
1/2 cup almonds
1 shallot small
1 cup carrots grated
1 can chickpeas (14 fl oz/400 ml)
2.5 oz arugula (70 g)
1/2 cup mint, tightly packed
1/4 cup dates, chopped

Moroccan Salad Dressing:
1/4 cup + 2 tbsp olive oil
2 tbsp lemon juice
2 tbsp orange juice
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp sea salt
Pinch red pepper flakes

In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool. Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat. Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes. In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine. Notes: Salad will keep in fridge for up to 3 days. To speed the quinoa cooling process, spread cooked quinoa into shallow bowl. This will allow for the steam to release faster.

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