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Make Ahead Moroccan Grain Salad

Cooked grains are tossed with chickpeas, carrots, currants, arugula and a simple homemade vinaigrette to save weekday lunches in less than 20 minutes with a quick and satisfying salad inspired by classic Moroccan flavours.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

Dressing:

  • 3 tbsp white wine vinegar
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • 1 tsp finely grated orange zest
  • 3/4 tsp each salt and freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground ginger
  • 1/3 cup olive oil

Salad:

  • 2 cups cooked grains such as rice, barley, quinoa or farro
  • 1 can chickpeas, drained and rinsed (19 oz/540 mL)
  • 1 cup shredded carrot
  • 1/2 cup shaved red onion
  • 1/2 cup currants or raisins
  • 2 cups arugula
  • 1/2 cup toasted slivered almonds (optional)

Instructions
 

  • Dressing: Whisk vinegar with honey, mustard, orange zest, salt, pepper, cumin, cinnamon, coriander and ginger. Slowly pour in oil, while whisking constantly, until emulsified.
  • Salad: Toss cooked grains with chickpeas, carrot, red onion and currants. Add dressing and toss to coat. Add arugula and toss gently to distribute evenly. Sprinkle with almonds (if using). Serve immediately or store, tightly covered, in the refrigerator up to 3 days.

Notes

Tip: Bump up the protein by sprinkling with hemp hearts, chia seeds or sunflower seeds, top with grilled chicken, poached shrimp or soft cooked egg.