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Moroccan Salad with Quinoa and Chickpeas

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 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 262kcal
Author Jessica

Ingredients

  • 1 cup quinoa cooked to package intructions
  • 2 beets, peeled & cubed (about 1 ½ cups)
  • ½ butternut-squash, peeled & cubed
  • 2 cups cherry-tomatoes, halved
  • ½ cup Italian-parsley, chopped
  • ½ cup cilantro, chopped
  • 2 cups cucumber, chopped

For the Moroccan Chickpeas

  • 1 can chickpeas
  • 1 tsp cinnamon
  • ½ tsp turmeric
  • 1 tsp sweet-paprika
  • 2 tsp cumin
  • ½ tsp ginger
  • tsp cayenne
  • ¾ tsp sea-salt (less if chickpeas are salted)
  • 2 tbsp lemon-juice
  • 1 tbsp olive-oil

For the Lemon Vinaigrette

  • 1 tsp dijon-mustard
  • 3 tbsp white-wine-vinegar
  • 3 tbsp lemon-juice
  • 3 tbsp olive-oil
  • sea-salt and black-pepper to taste
  • 1 tbsp honey (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.
  • Toss salad with lemon-vinaigrette.