Moroccan-Roasted Chickpea Salad
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- ¼ cup thinly sliced onion
- 2 Tbsp olive oil
- ¾ tsp Moroccan seasoning (or use ground cumin)
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 2 small carrots (preferably multicolored)
- 4 cups baby arugula
- 3 Tbsp chopped pistachios (or use almonds)
- 3 Tbsp golden raisins
- 2 Tbsp olive oil vinaigrette
- 2 oz feta cheese (from a block), cut into thin slices
Instructions
- Preheat oven to 400°F. Toss together chickpeas, onion, oil, Moroccan seasoning, salt, and pepper on a foil-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, roasted chickpeas, carrots, nuts, raisins, and vinaigrette in a large bowl; top with cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
556
|
556
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 16 | 16 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 805 | 805 |
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
