Let your taste buds take flight to an exotic Moroccan souk with the delightful flavours of this comforting dish. It is healthy, very simple to make, and loaded with the aromatic spices and herbs Moroccan cuisine is known for. This dish is perfect to throw together after work or as lunch prep for the week ahead. It is gluten-free, vegan and nut-free, making it an accessible dish for many dietary needs.

Moroccan Chickapea Pasta Salad

• Prep Time:  10 minutes
• Cook Time 10 minutes
• Total Time:  20 minutes
• Course: Salad
• Cuisine: Moroccan
• Servings:  8

Ingredients:

• 1 package of Chickapea spiral pasta
• 1 can of kidney beans, drained and rinsed
• 1 zucchini, chopped
• ½ red pepper, chopped
• ½ yellow pepper, chopped
• 1 cup of carrots, chopped
• 1 clove garlic, minced
• 1 tsp sea salt
• ½ cup extra-virgin olive oil
• 1 lemon, juice of
• ¼ cup apple cider vinegar
• 2 tsp ground cumin
• 1 pinch of cinnamon
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped

 Method:

1. Prepare Chickapea Spirals to package instructions (heat 16 cups of water in a large pot over high heat until boiling. Add pasta, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
2. Drain and rinse pasta with cool water
3. In a medium bowl, combine garlic, sea salt, olive oil, lemon juice, apple cider vinegar, cumin and cinnamon. Mix well
4. Add beans and Chickapea pasta to a bowl.
5. Top with dressing and toss well to coat
6. Stir in all remaining vegetables and mix until thoroughly combined
7. Mix in fresh herbs and garnish 

Recipe Notes:

• This recipe should be served room temperature or
• The longer it sits once mixed the more enjoyable the flavours are together.
• If planning to serve the next day, mix all of the ingredients except pasta and add pasta right before serving.
• This recipe can be easily doubled for large groups.
• All herbs in this mixture must be fresh for the right balance of flavours to be achieved