Moroccan Roast Vegetable Salad

Moroccan Roast Vegetable Salad


4 people made this

A lovely vegetarian salad of chickpeas mixed with roast sweet potato (kumara), parsnips, carrots, eggplant and more. The chickpeas must be soaked overnight.

kate Queensland, Australia

Serves: 4 

  • 1 sweet potato
  • 1 red capsicum
  • 2 carrots
  • 2 parsnips
  • 2 zucchini
  • 2 red onions
  • 1 eggplant
  • 1 tablespoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 tablespoon sweet paprika
  • 1 cup chickpeas, soaked overnight
  • 150g rocket
  • balsamic vinegar
  • olive oil

Preparation:30min  ›  Cook:1hour  ›  Extra time:8hours soaking  ›  Ready in:9hours30min 

  1. Chop all the vegetables into bite-sized pieces and place in a roasting pan. Sprinkle with the spices and cook in a 200 degrees C oven until browning. Let cool.
  2. Cook the chickpeas in 1 litre water until soft, about 1 hour. Drain and cool. Mix with the roast veggies and the rocket and toss with balsamic vinegar and olive oil to taste.

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