Moroccan Pulse Salad

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.  

Makes
4-5
  • 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)
  • Directions

    Dressing

    1. Combine all ingredients and mix well. Set aside.

    Salad

    1. Combine all salad ingredients in large salad bowl. Add dressing and mix to combine.

     

Nutritional Analysis

Servings
4-5
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