Moroccan-Roasted Chickpea Salad
Ingredients
- 1 (15.5-oz) can chickpeas, drained and rinsed
- 1 large shallot, sliced
- 1½ Tbsp olive oil
- 1 tsp Moroccan seasoning (or use ground cumin)
- ¼ tsp salt
- ¼ tsp pepper
- 2 carrots (preferably multicolored)
- 1 (5-oz) pkg baby arugula
- ⅓ cup chopped pistachios (or use almonds)
- ¼ cup golden raisins
- 3 Tbsp olive oil vinaigrette
- ⅓ cup crumbled feta cheese
Instructions
- Preheat oven to 400°F. Toss together chickpeas, shallot, oil, Moroccan seasoning, salt, and pepper over a parchment-lined rimmed baking sheet. Bake 12 to 18 minutes or until lightly browned.
- Meanwhile, shave carrots into thin ribbons using a vegetable peeler. Toss together arugula, chickpeas, carrots, nuts, raisins, and vinaigrette in a large bowl; sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
483
|
483
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 15 | 15 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 981 | 981 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
