Eat veggies
Moroccan Pulse Salad
This hearty Moroccan pulse salad features lentils and chickpeas which provide an excellent source of fibre. The slivered almonds add a touch of crunch, while the sweet orange segments and dried fruit round out the cumin and coriander in the dressing. Enjoy this salad as a main course or include as a side dish to liven up any plate.
Updated
Ingredients
Dressing
- 1/4 cup canola oil (60 mL)
- 2 Tbsp lemon juice (30 mL)
- 1/2 tsp cumin (2 mL)
- 1/2 tsp ground coriander (2 mL)
- 1/8 tsp cayenne pepper (0.5 mL)
- 1/8 tsp black pepper (0.5 mL)
Salad
- 1- 19 oz cans lentils, drained and rinsed (540 mL)
- 1-19 oz can chick peas, drained and rinsed (540 mL)
- 3 green onions, chopped
- 1 red pepper, seeded and diced
- 1 green pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 2 tsp orange zest (10 mL)
- 1 orange ,peeled and cut into segments
- 1/4 cup slivered almonds, toasted (60 mL)
- 1/2 cup dried currants (125 mL)
- 1/4 cup slivered dried apricots (60 mL)
Directions
Dressing
- Combine all ingredients and mix well. Set aside.
Salad
- Combine all salad ingredients in large salad bowl. Add dressing and mix to combine.
Nutritional Analysis
| Calories | 260 |
|---|---|
| Total Fat | 9 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
| Carbohydrates | 38 g |
| Fiber | 10 g |
| Protein | 11 g |
