Moroccan Chickpea Salad

Ingredients (17)

• FOR THE SALAD:
• 2/3 cup uncooked quinoa
• 2 cans reduced-sodium chickpeas
• 3 cups grated carrots
• 5 ounces baby arugula
• 1/3 cup toasted pistachios
• 1/3 cup crumbled feta
• 1/4 cup golden raisins
• 3 tablespoons chopped fresh mint
• FOR THE DRESSING:
• 3 tablespoons extra-virgin olive oil
• 3  tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 3/4 teaspoon ground chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon