Moroccan Chickpea Salad
Ingredients (serves 5 to 6)
2 beetroot (peeled/cubed)
1 medium sweet potato (peeled/cubed)
1 cup uncooked quinoa
2 cans chickpeas (drained/rinsed)
1 (~200g) punnet cherry tomatoes (chopped into quarters)
1 cup cucumber (chopped into small cubes)
½ red onion (diced)
1 yellow capsicum (chopped into small squares)
Salt (to taste)
Coriander (for garnish)
1 tbsp olive oil
2 tbsp lemon juice
2 tsp cumin powder
1 tsp cinnamon
1 tsp paprika
½ tsp salt
½ tsp turmeric
¼ chilli powder
2 cloves garlic (crushed)
1-inch ginger (grated)
1 cup hummus
3 tbsp lemon juice
1 tbsp maple syrup
Preheat oven to 180°C. Place beetroot on a lined baking tray. Bake for 20 minutes, then add the sweet potato and cook for a further 40 minutes (or until they are both tender).
Mix all the Chickpea Coating ingredients in a large bowl. Add the chickpeas, coat them completely, place on a lined baking tray then add into the oven. Roast for 30 minutes.
Cook the quinoa according to packet instructions.
When the quinoa, sweet potato, beetroot and chickpeas are done, add them all into a large serving bowl. Add in the cherry tomatoes, cucumber, red onion and capsicum.
Combine the Dressing ingredients in a medium bowl. Pour over the salad. Mix well.
Add salt to taste, garnish with coriander and enjoy!
Source: Huma Tysoe
To see more recipes from Huma, follow her on Instagram or Facebook @peacefulplanteater