Moroccan Salad

Preparation time 5 min
Cooking time 20 min
This recipe keeps for 4 days

Ingredients (2 servings)


  • 2 tbsp Tahini
  • 2 tbsp Lemon juice, raw
  • 1/2 tsp Turmeric, ground
  • 1/4 tsp, ground Coriander seed
  • 1/4 tsp, ground Cumin
  • 1/8 tsp Cayenne
  • 1/8 tsp Cinnamon, ground
  • 1/8 tsp Salt
  • 3 tbsp Water


  • 1 cup Brown rice, uncooked


  • 1 cup Spinach, raw (baby leaves)
  • 1 large Carrots, raw (julienned)
  • 1 cup Chickpeas, boiled
  • 1/4 cup Raisins, dark, seedless
  • 1/4 cup Cashews
  • 2 stalks Green onion (thinly sliced)

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  1. Prepare the rice
    Boil the rice according to packet instructions. Once done, drain and let it cool for a couple of minutes.
  2. Prepare the dressing
    In a small bowl, simply whisk together all dressing ingredients until well combined.
  3. Assemble the salad
    In a large bowl, combine all salad ingredients, rice and drizzle with dressing. Toss to combine.
  4. How to store
    Store leftovers separately, in airtight containers in the refrigerator for up to 4 days. Assemble your salad just before serving.

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One serving contains 723 calories, 19 grams of protein, 20 grams of fat, and 121 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.