Moroccan Salad with Quinoa and Chickpeas this is will be your new favourite lunch! This hearty and healthy vegan quinoa chickpea salad is packed with vegetables and plant-proteins and pulled using a bright and zippy lemon vinaigrette.
Course Main Course
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6
Calories 262kcal
Author Jessica
Ingredients
1cupquinoa cooked to package intructions
2beets, peeled & cubed (about 1 ½ cups)
½butternut-squash, peeled & cubed
2cupscherry-tomatoes, halved
½cupItalian-parsley, chopped
½cupcilantro, chopped
2cupscucumber, chopped
For the Moroccan Chickpeas
1canchickpeas
1tspcinnamon
½tspturmeric
1tspsweet-paprika
2tspcumin
½tspginger
⅛tspcayenne
¾tspsea-salt (less if chickpeas are salted)
2tbsplemon-juice
1tbspolive-oil
For the Lemon Vinaigrette
1tspdijon-mustard
3tbspwhite-wine-vinegar
3tbsplemon-juice
3tbspolive-oil
sea-salt and black-pepper to taste
1tbsphoney (or date syrup for vegan option)
Instructions
Preheat the oven to 425°F. Then add the chickpeas into a bowl and drizzle with lemon-juice & olive-oil. Combine all spices together in a small-dish, then coat chickpeas using all the spices.
On a large-baking-dish, place out cubed butternut & beets, then spray with olive-oil. Leave ⅓ of this baking-tray to also lay-out chickpeas.
Bake chickpeas, beets and butternut about 25-30minutes. Then layer quinoa, roasted veggies and chickpeas, cucumbers and fresh tomatoes with chopped herbs.