Moroccan Chickpea Salad
Total Time: 20 minutes plus 24 hour soaking and refrigeration time
- 6 tablespoons apple cider vinegar
- 6 tablespoons coconut oil, melted
- 2 teaspoons garlic, minced
- 2½ teaspoons whole grain mustard
- 1½ teaspoons chopped fresh oregano
- 2½ teaspoons paprika
- 1 teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes
- 1 sea salt and pepper
- 6 cups chickpeas, cooked and drained. ((Soak chickpeas overnight before cooking if using dried chickpeas. Drain and rinse well if using canned chickpeas)
- 1/2 red onion, diced
- 1/4 bunch fresh Italian parsley, chopped
- 1/2 cup , pitted and sliced
- 1/4 cup kalamata olives, pitted, rinsed, and chopped
- 1/2 cup raisins
- Whisk vinegar, oil, garlic, mustard, oregano, paprika, cinnamon, red pepper, salt and pepper together in a small bowl.
- Combine remaining ingredients with dressing in a large bowl and toss to combine.
- Let marinate in refrigerator for a couple hours or overnight before serving.
Dates are endlessly underutilized in American kitchens—they provide a surprising source of potassium, which is an essential actor in fluid balance in the body, working with the kidneys to turn on or off their own potassium production, thereby balancing blood pressure. Potassium can also alleviate cramping and constipation, and is essential for athletes, especially runners. Raw and unprocessed, dates are nature’s truly natural sweetener—they are actually the fruit of the palm tree. In this savory application, they serve as a nice counterbalance to the spice of the paprika and the satisfying salt of the beans. Incorporating more dates on your plate can help cravings for other unnatural sweets as well.