Moroccan Chickpea Salad

Tofu Bolognese


2 beetroot and 1 medium sweet potato (peeled/cubed)

1 cup uncooked quinoa & 2 cans chickpeas (drained)

200g cherry tomatoes (chopped into quarters)

1 cup cucumber (chopped into small cubes)

½ red onion (diced) & 1 yellow capsicum (diced)

Salt (to taste) and coriander

Chickpea Coating:

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