Moroccan Roasted Chickpea Salad Recipe

Name: Moroccan Roasted Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chickpea and marinade:; 2 tablespoons Soy Sauce (certified Gluten Free if necessary); 2 teaspoons Honey; 2 teaspoons Cinnamon; 2 teaspoons Paprika; 2 teaspoons Cumin; 2 tablespoons Extra Virgin Olive Oil; 1/2 Lemon, juiced; Pinch of black pepper; 3 cups cooked Chickpeas; For the salad:; 5 cups Spinach leaves; 1 large Sweet Potato, cubed; 1/2 cup chopped Almonds; 1/3 cup dried cranberries; 5 oz goat cheese, crumbled; For the lemon vinaigrette:; 1/2 Lemon, juiced; 3 tablespoons Red Wine Vinegar; 1 tablespoon Olive Oil; Pinch of salt and black pepper; Directions

Servings: persons

For the chickpea and marinade:
2 tablespoons Soy Sauce (certified Gluten Free if necessary)
2 teaspoons Honey
2 teaspoons Cinnamon
2 teaspoons Paprika
2 teaspoons Cumin
2 tablespoons Extra Virgin Olive Oil
1/2 Lemon, juiced
Pinch of black pepper
3 cups cooked Chickpeas
For the salad:
5 cups Spinach leaves
1 large Sweet Potato, cubed
1/2 cup chopped Almonds
1/3 cup dried cranberries
5 oz goat cheese, crumbled
For the lemon vinaigrette:
1/2 Lemon, juiced
3 tablespoons Red Wine Vinegar
1 tablespoon Olive Oil
Pinch of salt and black pepper
Directions

1
Preheat the oven to 400F degrees. Line two baking sheets with parchment or foil.
2
In a large bowl, combine all of the ingredients for the marinade and whisk until combined. Add the chickpeas to the bowl and toss to combine. Pour the chickpeas onto a baking sheet and let sit for about 10 minutes.
3
Meanwhile, place the cubed sweet potato on a baking sheet and drizzle with about 1 tbsp of olive oil and season with salt and black pepper. Toss to coat.
4
Place both baking sheets in the oven and roast for about 30 minutes until the chickpeas are slightly brown and crispy and the potato is slightly brown and cooked through.
5
To assemble the salad, place the spinach onto a large serving plate or bowl, layer on the potatoes and chickpeas, then sprinkle the almonds, cranberries and goat cheese over the top.
6
In a small bowl, whisk together the vinaigrette ingredients and pour over the salad. Serve and enjoy!

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the chickpea and marinade:, 2 tablespoons Soy Sauce (certified Gluten Free if necessary), 2 teaspoons Honey, 2 teaspoons Cinnamon, and more.

Yes, Moroccan Roasted Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Roasted Chickpea Salad

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