Moroccan Spiced Apricot Salad

Salad

• 200g (1 cup) , dried

  OR 480g (2 cups) canned

  Chickpeas

• 300g (3 1/2 cups)

  Mixed greens

• 160g (2 1/4 cups)

  Savoy cabbage

• 160g (1/4 head)

  Cauliflower

• 1 teaspoon

  Ras el hanout

  Ras el hanout is used twice in this recipe
• 80g (2/3 onion)

  Onion

• 260g (8 apricots)

  Apricots

• 80g (1 carrot)

  Carrots

Dressing

• 160g (2/3 cup)

  Soy yoghurt

• 40mL (2 3/4 tablespoons)

  Lemon juice

• 1 clove

  Garlic

• 1/2 teaspoon

  Ras el hanout

  Ras el hanout is used twice in this recipe
• Dash of salt

  To taste
• Dash of pepper

  To taste

Toppings

• 2 sprigs

  Mint

• 40g (1/3 cup)

  Slivered almonds

Prep the chickpeas

1. 1

   If you are cooking dried chickpeas, soak them in water for a few hours or overnight. Then cook in a pressure cooker or on the stove. I find that the cooking times for this vary immensely. For me, I put them in the instant pot for 22 minutes on high pressure. However, I have seen very different numbers around. Best see what works for your equipment. On the stovetop, it tends to take me 90 minutes for chickpeas, which is why I do not do it. It can be a hassle as you may need to keep an eye on it to top up the water. So my suggestion is instant pot if you have one, or can/jar.

1. 2

   Whatever you did to get your delicious chickpeas, now mix them with about half of the ras el hanout from the "Salad" ingredients section, a dash of salt, and a bit of pepper. Set aside.

Prep the vegetables

1. 3

   Wash all produce. Remove the pits from the apricots.

1. 4

   Chop the cauliflower into tiny pieces, or put in a food processor. Mix in with some ras el hanout, salt, and pepper.

1. 5

   Chop everything else up. I use a food processor for grating the carrots, and for slicing the lettuce/greens and cabbage. But a knife is just as good! Basically - chop things in the shape you like them, in the fastest most pleasant way the tools at your disposal allow.

The dressing

1. 6

   Mince garlic. Squeeze the lemons.

1. 7

   In a jar or bowl, mix together the soy yoghurt, lemon juice, garlic, ras el hanout from the "Dressing" section, and a dash of salt and pepper. Adjust seasonings to taste.

Assemble the salad

1. 8

   If you like to layer your salads, I suggest starting with greens, then cabbage, chickpeas, cauliflower, carrots, onions, and apricots at the end as the piece de resistance. But layer in whatever way makes you best enjoy the salad visually, or just mix everything together.

1. 9

   Right before serving, add the dressing and chopped mint.

1. 10

   Enjoy this super delicious salad!