Moroccan Vegetable Salad
Brighten up your table with this vibrant Moroccan Vegetable Salad — a nourishing fusion of roasted vegetables, tender baby spinach, and fresh herbs, all brought to life with warm spices and a zesty lemon dressing. Packed with caramelized carrots, zucchini, red bell pepper, and protein-rich chickpeas, this salad is seasoned with earthy cumin, cinnamon, and smoked paprika for an irresistible depth of flavor. Topped with toasted slivered almonds for a satisfying crunch, this dish strikes the perfect balance between sweet, savory, and tangy. Ready in just 45 minutes, it’s a versatile side or a hearty vegetarian main that’s as nutritious as it is delicious. Serve it warm or at room temperature and transport your taste buds straight to the colorful markets of Morocco.
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Recipe Information
Ingredients
- 3 medium carrots
- 2 medium zucchini
- 1 large red bell pepper
- 1 15-oz can canned chickpeas
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 5 cups baby spinach
- 0.25 cup fresh parsley
- 0.25 cup fresh cilantro
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 1 clove garlic
- 0.25 cup slivered almonds
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots and chop them into bite-sized pieces. Dice the zucchini and red bell pepper into similar-sized chunks.
Rinse and drain the canned chickpeas thoroughly.
On a large baking sheet, toss the carrots, zucchini, red bell pepper, and chickpeas with 3 tablespoons of the olive oil, ground cumin, ground cinnamon, smoked paprika, kosher salt, and black pepper. Spread the mixture out into a single layer.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
Meanwhile, prepare the lemon dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, honey, and finely minced garlic.
Roughly chop the fresh parsley and cilantro. Set aside.
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and aromatic. Remove from heat and set aside.
Once the roasted vegetables are done, allow them to cool slightly, about 5 minutes.
In a large mixing bowl or serving platter, combine the baby spinach, roasted vegetables, and fresh herbs. Drizzle the lemon dressing over the top and toss gently to coat.
Sprinkle the toasted slivered almonds over the salad before serving. Serve warm or at room temperature for the best flavor.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5832 mg | 254% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 61.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3074 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
