Wednesday, October 19, 2016

Moroccan chickpea salad

Provides a complete protein between the amino acids in the chickpeas and the walnuts. This salad has warm flavors of typical Moroccan spice blends, and is great to pack for lunch as the kale will not wilt in the dressing.

Serves: 3

3 cups cooked chickpeas
1 small yellow onion, diced finely
3 cloves garlic, minced finely
2 medjool dates, pitted and sliced into 1/4" pieces
Juice of 1 fresh lemon (1/4 cup)
1/4 cup red wine vinegar
2 tbsp olive oil
1 tbsp soy sauce
1 tsp ground cumin
1 tsp smoked sweet paprika
1 tsp ground cinnamon
1 tsp freshly ground black pepper
2 cups chopped, de-stemmed kale
1/2 carrot coins (about 1 1/2 large carrots)
2 tbsp dried parsley
1/4 cup walnuts, roughly chopped
2-3 tbsp Pomegranate Molasses

Combine all ingredients in a container, and mix thoroughly. Salad is great made ahead, and even better the next day.