A bean salad is a great alternative to pasta or grains for a vegan/gluten free source of protein. Beans don’t necessarily have a ton of flavor, especially canned, but this salad has a great mix of textures and Moroccan flavors. The cinnamon and cumin provide warm flavors while the mint and parsley brighten it up. The carrots add a nice crunch to the salad as well.

This bean salad sits very well in the fridge, even with the dressing mixed in. It’s an excellent item to make ahead of time and eat throughout the week. It will sit well for 3-4 days in an airtight container.

Moroccan Bean Salad

Makes 4-6 servings

Ingredients:

Salad:

2 cans chickpeas, drained and rinsed
2 cans kidney beans, drained and rinsed
2 large carrots, peeled and diced
2 tablespoons fresh mint, minced
2 tablespoons fresh parsley, minced

Dressing:

1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 garlic clove, minced or grated
1 teaspoon salt
1 tablespoon ground cumin
1/4 teaspoon ground cinnamon

How To:

1. Drain and rinse beans.

2. Prep carrots, mint, and parsley.

3. Add all dressing ingredients to a container with a lid, close, and shake until combined.

4. In a large bowl or container, mix together beans, carrots, herbs, and the dressing.

5. Enjoy!

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If you have any questions, comments, or recipe requests, please feel free to leave a comment or contact me. Also, if you make this recipe, please let me know what you think!