Morroccan carrot,

quinoa & chickpea salad

Imagine yourself in the magical Jemaa el-Fnaa market square in Marrakesh.


About this Recipe

By: Amanda

This salad combines a multitude of colours and textures and pairs well with fish or chicken.

4 servings


Step by Step Instructions

  • 1 cup quinoa
  • 2 cups vegetable stock
  • 2 tbsp coconut oil
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, finely diced
  • ½ tsp fennel seeds
  • 2 tsp ground cumin
  • ½ tsp garam masala
  • 400g can chickpeas, rinsed and drained
  • Zest of 1 lemon
  • Himalayan salt & cracked black pepper
  • 2 medium carrots, julienned or grated
  • Juice of 2 lemons
  • 4 Medjool dates, finely diced
  • 1/3 cup raw pistachio nuts, roughly chopped
  • Large handful parsley, roughly chopped
  • 1 tsp fresh thyme leaves
  • ½ ripe avocado, sliced
Step 1

Place the quinoa and vegetable stock in a medium-size saucepan and bring to the boil.  Reduce the heat and simmer with a lid ajar, for 10-12 minutes until tender and the liquid has been absorbed. Remove from the heat, place the lid on tightly and leave to sit for 5 minutes. Remove the lid and set aside until ready to use.

Step 2

Heat the coconut oil in a large frying pan, over a medium heat and add the onion and garlic.  Cook gently, without browning, for 5-10 minutes until tender.  Add the fennel seeds, cumin and garam masala, before cooking for a further minute, adding additional oil if needed.  Add the chickpeas and lemon zest and cook for 4 minutes. Add the cooked quinoa and stir well until ingredients are evenly combined. Season well with salt & pepper.

Step 3

Remove from the heat and leave to cool for 5-10 minutes.

Step 4

Add the carrot, lemon juice, dates, pistachios, parsley and thyme to the quinoa mix and toss to combine.  Top with avocado just prior to serving.


Chickpeas are a good source of soluble fibre, which is important for gut health, as well as vitamins and minerals that are required for healthy skin, hormone balance and energy production.

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