Moroccan Bean Salad

Name: Moroccan Bean Salad
Total time: 20 min
Ingredients: ¼ cup lemon juice; 1½ tablespoons tahini; 1½ tablespoons pure maple syrup; 2 teaspoons chopped fresh ginger; 1 very small clove garlic; ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; ½ teaspoon sea salt; ¼ teaspoon paprika; 1 15-oz. can chickpeas, rinsed and drained (1½ cups); 1½ cups cooked farro, quinoa, or brown rice (or one 15-oz. can black beans, rinsed and drained); 1½ to 2 cups roughly chopped baby spinach or tender kale leaves; 1½ cups chopped roasted winter squash or sweet potato, or steamed or roasted cauliflower florets; ½ cup chopped red bell pepper or halved grape tomatoes; ⅓ cup chopped dried apricots; ⅓ cup sliced scallions

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This party-worthy Moroccan bean salad from plant-based powerhouse Dreena Burton is flavorful, satisfying, and easy to make. Get the recipe.

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Ingredients

¼ cup lemon juice
1½ tablespoons tahini
1½ tablespoons pure maple syrup
2 teaspoons chopped fresh ginger
1 very small clove garlic
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon sea salt
¼ teaspoon paprika
1 15-oz. can chickpeas, rinsed and drained (1½ cups)
1½ cups cooked farro, quinoa, or brown rice (or one 15-oz. can black beans, rinsed and drained)
1½ to 2 cups roughly chopped baby spinach or tender kale leaves
1½ cups chopped roasted winter squash or sweet potato, or steamed or roasted cauliflower florets
½ cup chopped red bell pepper or halved grape tomatoes
⅓ cup chopped dried apricots
⅓ cup sliced scallions