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Morrocado salad

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins


 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)

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.

Nutrition Facts

Serving Size 4

Servings 4