moroccan chickpea salad

Wow. It has been FOREVER since I posted a recipe here. I swear I’ve been eating. And trying some new things. It’s just hard to photograph food when we don’t eat dinner until after 8 and the lighting in my house is just dismal. Fortunately, daylight is sticking around a bit longer these days, and I made this on the weekend, so I had plenty of time for photos and you get to enjoy a new food post! And trust me, you’re gonna enjoy this one.

I stumbled across the fantastic website CleanEating last week and I have a feeling I’ll be frequenting that site for more recipes ideas; especially the Quick & Easy section, because when you’re eating dinner at 8:30, you want to be able to make something simple and fast.

This recipe has so much going for it: Easy, no cooking, super healthy, and adaptable for whatever you have on hand.

Ok, I’ll get on with it already:

Moroccan Chickpea Salad
adapted from CleanEating

The Dressing

• 3 tbs Olive Oil
• 3 tbs Lemon Juice
• 1 tsp Cumin
• Heavy Pinch of Cayenne Pepper
• salt and pepper to taste

The Salad

• 3 cans of chickpeas, drained and rinsed
• 1 C shredded carrots
• 1 green bell pepper, roughly chopped
• 1 large tomato, diced
• 4-5 green onions, chopped
• 4 oz feta cheese, crumbled
• 1/4+ chopped cilantro

Mix up the dressing in a small bowl.

Mix all the veggies together in a large bowl, toss in with the dressing.

Super easy, but so good. Try it out for dinner some night, or bring it to a party in lieu of pasta salad or chips!

Enjoy!