Moroccan Bacon Salad
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
You're going to love this one! I discovered Moroccan spices at the market last week and decided to throw together this vibrant salad that's become my new go to lunch. The best part? It comes together in just 35 minutes total, and most of that time is spent crisping up the bacon. Chickpeas are loaded with fiber and protein, so this salad actually keeps me full all afternoon. The combination of warm spiced notes with cool, crisp vegetables is absolutely addictive, and honestly, the ingredients are affordable and probably already hiding in your kitchen. Give it a try and let me know what you think!
Ella x
Ingredients
- 400crispy bacon
- 200mixed greens
- 150cucumber(peeled and thinly sliced)
- 100red onion(thinly sliced)
- 150carrots(peeled and grated)
- 250chickpeas(canned)
- 10moroccan spices(ground cumin, coriander, paprika)
- 60 mllemon juice(freshly squeezed)
- 100 mlolive oil(extra virgin)
- 2 gsalt(to taste)
- 1 gblack pepper(to taste)
- 20fresh parsley(chopped)
Detail level
Instructions
- 1
In a large bowl, combine mixed greens, cucumber, red onion, carrots, chickpeas, and parsley.
Tip: Gentle mixing helps preserve crunch.
- 2
In a small bowl, whisk together Moroccan spices, lemon juice, olive oil, salt, and black pepper.
Tip: Adjust spice level to taste.
- 3
Pour the dressing over the salad and toss gently.
Tip: Avoid bruising ingredients.
- 4
Sprinkle crispy bacon over the salad.
Tip: Bacon adds smoky flavor and crunch.
- 5
Toss again to combine and serve immediately.
Tip: Salad is best enjoyed fresh.
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