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Morrocado Salad

Total votes: 401

Ingredients

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 plain Greek yoghurt

1 lemon, juiced

1 tbs honey

100g baby spinach leaves

2 avocados, cut into 1cm pieces

½ pomegranate, seeds removed (optional)

Method

  1. 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.
  2. 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.
  3. Meanwhile, combine remaining cumin, remaining garlic, tahini, yoghurt, lemon juice and honey in a bowl. Set dressing aside in fridge until required.
  4. 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.

  • Serves 4
  • Cooking Time 40
  • Preparation Time 15

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