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Moroccan Salad with Tahini Dressing

This Moroccan Salad combines raisins and crunchy almonds with quinoa, chickpeas, spinach, capers and a creamy tahini dressing.
Course Entree, Salad
Cuisine Moroccan
Keyword almonds, capers, chickpeas, quinoa, raisins, tahini
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 370kcal
Author Kath Younger

Ingredients

  • 1.5 cups dry quinoa cooked with 1/4 tsp salt
  • 1 can chickpeas drained and rinsed
  • 2 cups baby spinach chopped
  • 1 cup chopped bell peppers
  • 1/3 cup raisins soaked in hot water until plump
  • 1/3 cup almonds toasted and chopped
  • 2 tbsp capers
  • For the dressing
  • 1/3 cup tahini
  • 1/3 cup water
  • 1/2 lemon zest + juice
  • 1/8 tsp kosher salt
  • 1 pinch cinnamon

Instructions

  • Cook quinoa and toast almonds.
  • Prepare dressing by whisking tahini, water, lemon, salt, and cinnamon together. Start with less water and add until you reach your desired consistency. Add a glove of garlic too if you want!
  • In a big bow, mix the salad ingredients well to combine. Toss in dressing.
  • Serve warm, chilled or at room temperature.