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Moroccan Salad with Quinoa and Chickpeas

Moroccan Salad with Quinoa and Chickpeas - this hearty and healthy vegan quinoa chickpea salad is packed with vegetables and plant fats, also pulled using a bright and zippy lemon vinaigrette. You'll love it and shortly to be your new favourite lunch.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Morrocan
Servings: 6
Calories: 262kcal
Author: Kayla

Ingredients

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

Moroccan Chickpeas

  • 2 tbsp lemon-juice
  • 1 can chickpeas
  • 1 tsp cinnamon
  • 2 tsp cumin
  • 1 tbsp olive-oil
  • 1 tsp sweet-paprika
  • ¾ tsp sea-salt less if chickpeas are salted
  • ⅛ tsp cayenne
  • ½ tsp ginger
  • ½ tsp turmeric

Lemon Vinaigrette

  • 1 tsp dijon-mustard
  • 3 tbsp white wine-vinegar
  • 3 tbsp olive-oil
  • 1 tbsp honey or date-syrup for vegan option
  • .3 tbsp lemon-juice
  • sea-salt and black-pepper, to taste

Instructions

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