I accidentally created this recipe because I read a client’s request wrong. (It was supposed to be a warm, stewed Moroccan-spiced dish, NOT a refreshing, finger-licking, sweet and savory, aromatic salad haha.) Though I’m not mad about that hiccup because I ended up having not only one, but TWO scrumptious recipes to refer back to!

Moroccan Spiced Chickpea Salad with Dates & Shallots

I N G R E D I E N T S :

• 5 cups chickpeas, rinsed and drained

• 2 Tbs Ras El Hanout

• 1/2 cup slivered almonds

• 2 shallots, finely minced

• 12 Medjool dates, pitted and diced (goji berries or raisins are lovely alternatives)

• 1 cup (vegan) mayonnaise

• 1 lime (juice)

• 1 small stalk celery, finely diced

• 1 Tbs chopped cilantro

• 2 tsp Himalayan Salt

• 1/2 tsp freshly cracked black pepper

 M E T H O D :

1. Add all to large mixing bowl. Stir and combine until thoroughly mixed.

2. Mash lightly, to help the salad stick to itself. Afterwards, chill for a couple hours to help marinate the flavors.

3. When ready, serve as is, in a sandwich or over a bed of lettuce or greens. Enjoy!