Step 1

First, preheat oven to 400ºF. Then, spray a baking sheet with nonstick cooking spray.

Step 2

Drain and rinse 2 15-oz. cans of garbanzo beans. Then, place 2 pieces of paper towel on your counter and transfer beans to the top. Use another piece of paper towel to press as much moisture out of the beans as possible.

Step 3

Once you’ve removed the moisture from the beans, transfer them to the baking sheet.

Step 4

Next, prepare the Moroccan seasoning. Mix together all spices in a small bowl.

Step 5

Drizzle on 2 tablespoons of olive oil and toss.

Step 6

Finally, sprinkle on the seasoning and toss, making sure all chickpeas are fully coated.

Step 7

Place baking sheet in oven and roast at 400ºF for 30-35 minutes, tossing every 15 minutes.

Step 8

Place all of the ingredients for the dressing in a jar and then screw the lid on.

Step 9

Shake the jar aggressively until all ingredients are combined. Set aside for later!

Step 10

First, prepare quinoa. Place quinoa and water into a medium pot.

Step 11

Bring to a boil over medium/high heat. Once boiling, turn down to low and cover. Let simmer for 15-20 minutes, or until all liquid has absorbed.

Step 12

Next, toast almonds. Place chopped almonds into a pan. Turn heat to medium and toast for around 3-5 minutes making sure to constantly stir so they do not burn. Remove from heat once they’ve turned a golden brown.

Step 13

Place kale into a large bowl and drizzle on olive oil. Season with a pinch of salt. Use your hands to massage the kale for a few minutes until the kale turns a bright green and has become softer to the touch. Set aside.

Step 14

Next, prepare carrot and asparagus ribbons.

Step 15

For the carrots, use a vegetable peeler to create ribbons. Simply peel each carrot as you normally would with a vegetable peeler but continue until the entire carrot is gone. Repeat for both carrots.

Step 16

For the asparagus, cut off the asparagus tips and add them to the bowl with the carrot ribbons. Then, cut off the hard end at the bottom of each asparagus spear and discard. Using the same vegetable peeler, create asparagus ribbons with the center part of the asparagus.

Step 17

Assemble the salad by placing the carrots, asparagus, red onion, fresh mint, dates, and feta into a large bowl.

Step 18

Add the kale and quinoa to the bowl and toss.

Step 19

Finally, drizzle on the salad dressing and toss until everything is combined.

Step 20

Serve immediately and top with the crunchy chickpeas or meal prep by distributing the salad evenly into four meal prep containers. Keep the chickpeas separate from the salad if meal prepping because you don’t want the chickpeas to get soggy!