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★★★★★ | Moroccan Salad


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★★★★★ | Moroccan Salad
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^^ CLICK TO SEE FULL RECIPES ^^ A Moroccan Salad with Quinoa and Chickapeas -- soon to be your new favorite lunch! This healthy and hearty vegan quinoa chickpea salad is loaded with veggies, plant proteins, and pulled together with a bright and zippy lemon vinaigrette.  | #let'scooking

Info
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Servings 6 servings
Course Main Course
Cuisine Moroccan
Calories 262kcal
 Keyword chickpeas, quinoa, raw vegan

Ingredients:

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

Moroccan Chickpeas

  • 1 can chickpeas
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon sea salt less if chickpeas are salted
  • 1/2 teaspoon ginger
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne

Lemon Vinaigrette

  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey or date syrup for vegan option
  • 1 teaspoon dijon mustard
  • sea salt and black pepper to taste
  • ## CLICK TO SEE FULL RECIPES ##


Instructions:

  1. Preheat the oven to 425 degrees F.
  2. Add the chickpeas to a bowl, and drizzle with lemon juice and olive oil. Mix all spices together in a small dish, then evenly coat chickpeas with the spices. 
  3. On a large baking tray, lay out cubed butternut and beets, and spray with olive oil. Leave 1/3 of the baking tray to also lay out chickpeas.
  4. Bake butternut, beets, and chickpeas for 25-30 minutes.
  5. Layer quinoa, roasted veggies and chickpeas, and fresh tomatoes and cucumbers with chopped herbs. 
  6. Toss salad with lemon vinaigrette.

Rated 5/5 based on 70.000 customer reviews

★★★★★ | Moroccan Salad
★★★★★ | Moroccan Salad


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