Moroccan Pulse Salad - thrive360
This salad combines the fibre and protein hunger-busting power of lentils and chickpeas. I love the colour and crunch from the green and red peppers. This is one hearty salad - perfect for summer picnics.
salad, fibre, protein, lentils, chickpeas, green pepper, red pepper, hearty salad, summer picnic
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Moroccan Pulse Salad

This salad from Canola Eat Well combines the fibre and protein hunger-busting power of lentils and chickpeas. I love the colour and crunch from the green and red peppers. This is one hearty salad – perfect for summer picnics.

Moroccan Pulse Salad

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 (3)
  • 1 red pepper seeded and diced (1)
  • 1 green pepper seeded and diced (1)
  • 1 jalapeno pepper seeded and diced (1)
  • 2 tsp orange zest (10 mL)
  • 1 orange peeled and cut into segments (1)
  • 1/4 cup slivered almonds toasted (60 mL)
  • 1/2 cup dried currants (125 mL)
  • 1/4 cup slivered dried apricots (60 mL)

Instructions

  1. COMBINE all dressing ingredients and mix well. Set aside.
  2. MIX all salad ingredients in large salad bowl.
  3. ADD dressing to salad bowl and mix to combine.

Would you eat anything else with this salad?

  • Zannat

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