★★★★★ | Moroccan Salad

★★★★★ | Moroccan Salad
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ A Moroccan Salad with Quinoa and Chickapeas -- soon to be your new favorite lunch! This healthy and hearty vegan quinoa chickpea salad is loaded with veggies, plant proteins, and pulled together with a bright and zippy lemon vinaigrette. | #let'scooking

Info
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Servings 6 servings
Course Main Course
Cuisine Moroccan
Calories 262kcal
Keyword chickpeas, quinoa, raw vegan

Ingredients:

1 cup quinoa cooked to package directions
1/2 butternut squash peeled and cubed
2 beets peeled and cubed (1 1/2 cups)
2 cups cucumber chopped
2 cups cherry tomatoes halved
1/2 cup cilantro chopped
1/2 cup Italian parsley chopped

Moroccan Chickpeas

1 can chickpeas
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon sweet paprika
3/4 teaspoon sea salt less if chickpeas are salted
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/8 teaspoon cayenne

Lemon Vinaigrette

3 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons white wine vinegar
1 tablespoon honey or date syrup for vegan option
1 teaspoon dijon mustard
sea salt and black pepper to taste
## CLICK TO SEE FULL RECIPES ##

Instructions:

Preheat the oven to 425 degrees F.
Add the chickpeas to a bowl, and drizzle with lemon juice and olive oil. Mix all spices together in a small dish, then evenly coat chickpeas with the spices.
On a large baking tray, lay out cubed butternut and beets, and spray with olive oil. Leave 1/3 of the baking tray to also lay out chickpeas.
Bake butternut, beets, and chickpeas for 25-30 minutes.
Layer quinoa, roasted veggies and chickpeas, and fresh tomatoes and cucumbers with chopped herbs.
Toss salad with lemon vinaigrette.

Rated 5/5 based on 70.000 customer reviews

★★★★★ | Moroccan Salad

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