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Moroccan Chickpea Salad

Jennifer Schmidt
  • 20 minutes
  • Serves 8

INGREDIENTS

2 cups

Baby spinach, leaves

2 400 gram cans

Chickpeas

1/2 cup

Cranberries, dried

2 cloves

Garlic

1/4 cup

Parsley

1

Preserved lemon (rind only

1

Red onion

1

Lemon (juice only)

1

Pomegranate molasses

2 tbsp

Soy sauce

1 tbsp

Cinnamon, ground

1 tbsp

Paprika, sweet smoked

1/2 cup

Olive oil

1 tbsp

Cumin, ground

1/3 cup

Pistachios

1/2 cup

Greek yoghurt