Warm Moroccan Style Salad
Bursting with warmth and vibrant flavors, this Warm Moroccan Style Salad is a hearty and nutritious dish perfect for any occasion. Roasted sweet potatoes, carrots, and red onions are paired with protein-packed chickpeas and seasoned with an aromatic blend of cumin, paprika, and cinnamon for a truly exotic flair. Fresh herbs like parsley and mint, a splash of zesty lemon juice, and optional garnishes of juicy pomegranate seeds and toasted almonds add layers of freshness and texture. Serve it with fluffy couscous for a complete, satisfying meal or enjoy it on its own as a flavorful vegan entrée or side dish. Ready in just 45 minutes, this Moroccan-inspired salad is as beautiful as it is delicious, making it perfect for dinner parties or meal prepping.
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Recipe Information
Ingredients
- 2 medium, peeled and cubed Sweet potato
- 2 medium, peeled and sliced into rounds Carrot
- 1 large, cut into wedges Red onion
- 400 grams, drained and rinsed Chickpeas
- 4 tablespoons Olive oil
- 1.5 teaspoons Ground cumin
- 1.5 teaspoons Ground paprika
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 150 grams (optional, prepared according to package instructions) Couscous
- 2 tablespoons, chopped Fresh parsley
- 2 tablespoons, chopped Fresh mint
- 2 tablespoons, freshly squeezed Lemon juice
- 50 grams (optional for garnish) Pomegranate seeds
- 30 grams, toasted (optional for garnish) Slivered almonds
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the cubed sweet potato, sliced carrot, red onion wedges, and chickpeas. Drizzle with 3 tablespoons of olive oil.
Sprinkle the cumin, paprika, cinnamon, salt, and black pepper over the vegetable mixture. Toss well to ensure all pieces are evenly coated with the oil and spices.
Spread the mixture out on the prepared baking sheet in a single layer. Roast in the preheated oven for 25 to 30 minutes, tossing once halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, prepare the couscous (if using) according to the package instructions. Fluff with a fork and set aside.
Once the roasted vegetables are done, remove them from the oven and let them cool slightly for 5 minutes.
In a large mixing bowl, combine the roasted vegetables and chickpeas with the prepared couscous, if using. Add the chopped parsley, chopped mint, and remaining 1 tablespoon of olive oil. Drizzle with lemon juice and toss gently to combine.
Taste and adjust seasoning with additional salt and pepper, if desired.
Transfer the salad to a serving platter or bowl. Garnish with pomegranate seeds and toasted slivered almonds, if desired, for added flavor and texture.
Serve the salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 53.3 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3082 mg | 66% | |
*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.
