This party-worthy Moroccan bean salad from plant-based powerhouse Dreena Burton is flavorful, satisfying, and easy to make. It all starts with a sumptuously seasoned dressing that features ginger, cumin, cinnamon, and paprika, while nutty tahini and tart lemon juice give it a creamy texture that’s ideal for drizzling. A hearty combination of chickpeas, whole grains of your choice, roasted squash, and leafy greens make up the bulk of the salad, but this versatile recipe can be adjusted to fit whatever produce and legumes you have lying around your kitchen. Dried apricots and scallions add the finishing touch to this sweet-and-savory meal. Enjoy as a hearty lunch or serve as a side dish at a vegan potluck.
From Dr. Neal Barnard’s Cookbook for Reversing Diabetes
For more Moroccan inspiration, check out these tasty ideas:
- Moroccan Butternut Squash and Chickpea Stew