Hearty and Simple Moroccan Chickpea Salad

steamandbake.com

Russell

2 cans chickpeas 15 ounce cans, rinsed and drained, or home cooked chickpeas made from 1.5 cups dried chickpeas

2 cups grated carrot from about 3 large carrots

2 cups cooked couscous from 1 cup dried couscous

2 ounces arugula rocket 50g

¼ cup shelled pistachio nuts toasted

3 ounces feta cheese crumbled

6 dates chopped

3 Tablespoons chopped parsley

subheading: FOR THE DRESSING:

3 Tablespoons extra-virgin olive oil

3 Tablespoons lemon juice freshly squeezed from about 1 small lemon

1 teaspoon honey

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon ground turmeric

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground coriander

½ teaspoon kosher salt plus extra to taste

½ teaspoon ground white pepper use black pepper if you don’t have white

½ teaspoon cayenne pepper optional

Directions at steamandbake.com

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