-
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)
-
Dressing
- Combine all ingredients and mix well. Set aside.
Salad
- Combine all salad ingredients in large salad bowl. Add dressing and mix to combine.
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
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
