This easy and tasty Moroccan salad recipe is the perfect salad for any entertaining this festive season. Full of vibrant flavours this salad will soon before a favorite.
Ingreadient:
- 400g can chickpeas, rinsed, drained
- 2 tsp sweet paprika
- 1 tbs ground cumin
- 2 tbs olive oil
- 1 tsp ground coriander
- 4 garlic cloves, crushed
- 350g orange sweet potato, cut into 1cm pieces
- 200g pumpkin, cut into 1cm pieces
- 400g baby carrots
- 2 tbs tahini
- 300g Chobani plain Greek yoghurt
- 1 lemon, juiced
- 1 tbs honey
- 100g baby spinach leaves
- 2 avocados, cut into 1cm pieces
- 1/2 pomegranate, seeds removed (optional)
Direction:
- Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Spread chickpeas on 1 prepared tray. Sprinkle with paprika, 2 teaspoons cumin and season with salt. Gently toss to coat. Bake for 40 minutes or until golden and crispy. Cool chickpeas on tray
- Meanwhile, combine oil, 1 teaspoon cumin, coriander and half the garlic in a large bowl. Add sweet potato, pumpkin and carrots and toss to coat. Spread vegetable mixture on remaining prepared tray and bake with chickpeas, turning once, for 25-30 minutes or until tender
- Meanwhile, combine remaining cumin, remaining garlic, tahini, yoghurt, lemon juice and honey in a bowl. Set dressing aside in fridge until required
- Combine spinach, roasted vegetables and crispy chickpeas in a large bowl. Top with avocado and sprinkle with pomegranate seeds (if using). Serve with yoghurt dressing
