This party-worthy Moroccan bean salad from plant-based powerhouse Dreena Burton is flavorful, satisfying, and easy to make. It all starts with a sumptuously seasoned dressing that features ginger, cumin, cinnamon, and paprika, while nutty tahini and tart lemon juice give it a creamy texture that’s ideal for drizzling. A hearty combination of chickpeas, whole grains of your choice, roasted squash, and leafy greens make up the bulk of the salad, but this versatile recipe can be adjusted to fit whatever produce and legumes you have lying around your kitchen. Dried apricots and scallions add the finishing touch to this sweet-and-savory meal. Enjoy as a hearty lunch or serve as a side dish at a vegan potluck.

For more Moroccan inspiration, check out these tasty ideas:

By Dreena Burton,

Ingredients

  • ¼ cup lemon juice
  • 1½ tablespoons tahini
  • 1½ tablespoons pure maple syrup
  • 2 teaspoons chopped fresh ginger
  • 1 very small clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon paprika
  • 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
  • 1½ cups cooked farro, quinoa, or brown rice (or one 15-oz. can black beans, rinsed and drained)
  • 1½ to 2 cups roughly chopped baby spinach or tender kale leaves
  • 1½ cups chopped roasted winter squash or sweet potato, or steamed or roasted cauliflower florets
  • ½ cup chopped red bell pepper or halved grape tomatoes
  • ⅓ cup chopped dried apricots
  • ⅓ cup sliced scallions

Instructions

  • For Moroccan Salad Dressing, in a blender combine the first 9 ingredients (through paprika) and ¼ cup water. Cover and blend until smooth. Store in an airtight container in the refrigerator until ready to use.
  • In a large bowl combine the chickpeas and the remaining six ingredients; toss to combine. Add ½ cup of the Moroccan Salad Dressing; toss to coat. Taste and add more dressing, if you like. Season with salt and black pepper. Store any leftover salad dressing in an airtight container in the refrigerator for up to 3 days.

Comments (0)

(0 from 0 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

About the Author

Headshot of Dreena Burton

About the Author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.