Moroccan Chickpea Salad

Bahan-bahan (3 porsi)

• 2/3 cup uncooked quinoa
• 2 cans reduced-sodium chickpeas ((15 ounce cans), rinsed and drained)
• 3 cups grated carrots (pregrated or freshly grated from about 4 large/medium carrots, about 10 ounces)
• 5 ounces baby arugula
• 1/3 cup toasted pistachios (almonds, or pumpkin seeds (pepitas))
• 1/3 cup crumbled feta (omit to make vegan)
• 1/4 cup golden raisins ( or chopped dried dates)
• 3 tablespoons chopped fresh mint
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice (about 1 small lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup (or honey)
• 3/4 teaspoon ground chili powder
• 1/2 teaspoon kosher salt (plus additional to taste)
• 1/4 teaspoon ground cinnamon