Moroccan Vegetable Salad Recipe

Name: Moroccan Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD; 4 cups small mushrooms, halved; 4 cups cherry tomatoes; 1 (19 ounce) can chickpeas, drained; 1 cup kalamata olive, pitted and left whole; 2 cups green beans, blanched to tender crisp; 1 cup celery, sliced on the diagonal; 1 red pepper, thinly sliced; 1 yellow pepper, thinly sliced; 1 orange bell pepper, thinly sliced; 1 cup red onion, finely chopped; 3 jalapenos, seeded, finely chopped; 1/3 cup cilantro, chopped; 1 bunch lettuce greens; DRESSING; 3/4 cup plain yogurt; 3/4 cup mayonnaise; 2 tablespoons olive oil; 1 lemon, juice of; 2 garlic cloves, minced; 2 teaspoons cumin; 2 teaspoons turmeric; 1 teaspoon curry powder; 1/4 cup fresh dill, chopped or 1 1/2 teaspoons dried dill; salt and pepper, to taste

Servings: persons

SALAD
4 cups small mushrooms, halved
4 cups cherry tomatoes
1 (19 ounce) can chickpeas, drained
1 cup kalamata olive, pitted and left whole
2 cups green beans, blanched to tender crisp
1 cup celery, sliced on the diagonal
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 cup red onion, finely chopped
3 jalapenos, seeded, finely chopped
1/3 cup cilantro, chopped
1 bunch lettuce greens
DRESSING
3/4 cup plain yogurt
3/4 cup mayonnaise
2 tablespoons olive oil
1 lemon, juice of
2 garlic cloves, minced
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon curry powder
1/4 cup fresh dill, chopped or 1 1/2 teaspoons dried dill
salt and pepper, to taste

1
DRESSING:
2
Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
3
SALAD:
4
The day before you wish to serve.
5
Place all the vegetables, except for the lettuce, in a large bowl.
6
Toss with enough dressing to coat well.
7
Cover and refrigerate.
8
Serve on a bed of greens,along with Couscous and warm grilled pita bread.
9
Pass more dressing if any left over.

737

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 25 ingredients. The key ingredients include: SALAD, 4 cups small mushrooms, halved, 4 cups cherry tomatoes, 1 (19 ounce) can chickpeas, drained, and more.

Yes, Moroccan Vegetable 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 Vegetable Salad

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