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Morrocan Chickpea and Roasted Vegetable Salad

Morrocan Chickpea and Roasted Vegetable Salad


The most scrumptious vegetarian salad to go with any dinner!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 15 mins
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6 courgettes (baby marrows), sliced on the diagonal

1 small aubergine (brinjal), cubed

1 onion, sliced into leaves

1 red pepper, seeded and cubed

2 Tbsp (30 ml) olive oil

2 tsp (10 ml) harissa paste

1/2 tsp (2.5 ml) ground cumin

1/2 tsp (2.5 ml) ground coriander

1 can (400 g) chickpeas, rinsed and drained

100 g Danish feta or reduced-fat feta, cubed

6 Ina Paarman’s sun-dried tomatoes, torn

handful of fresh coriander

3 Tbsp (45 ml) reserved sun-dried tomato vinaigrette

milled black pepper to taste

Preheat the oven to 220 °C. Grease a baking tray.

Combine the vegetables, olive oil, harissa paste and spices in a bowl, then transfer onto the greased baking tray and roast for 15 minutes. Transfer to a large bowl and add the remaining ingredients. Gently mix until well combined. Eat warm or at room temperature.