Moroccan Vegetable Salad

Brighten up your table with this vibrant Moroccan Vegetable Salad — a nourishing fusion of roasted vegetables, tender baby spinach, and fresh herbs, all brought to life with warm spices and a zesty lemon dressing. Packed with caramelized carrots, zucchini, red bell pepper, and protein-rich chickpeas, this salad is seasoned with earthy cumin, cinnamon, and smoked paprika for an irresistible depth of flavor. Topped with toasted slivered almonds for a satisfying crunch, this dish strikes the perfect balance between sweet, savory, and tangy. Ready in just 45 minutes, it’s a versatile side or a hearty vegetarian main that’s as nutritious as it is delicious. Serve it warm or at room temperature and transport your taste buds straight to the colorful markets of Morocco.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium carrots
• 2 medium zucchini
• 1 large red bell pepper
• 1 15-oz can canned chickpeas
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 5 cups baby spinach
• 0.25 cup fresh parsley
• 0.25 cup fresh cilantro
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 1 clove garlic
• 0.25 cup slivered almonds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the carrots and chop them into bite-sized pieces. Dice the zucchini and red bell pepper into similar-sized chunks.

Step 3

Rinse and drain the canned chickpeas thoroughly.

Step 4

On a large baking sheet, toss the carrots, zucchini, red bell pepper, and chickpeas with 3 tablespoons of the olive oil, ground cumin, ground cinnamon, smoked paprika, kosher salt, and black pepper. Spread the mixture out into a single layer.

Step 5

Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 6

Meanwhile, prepare the lemon dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, honey, and finely minced garlic.

Step 7

Roughly chop the fresh parsley and cilantro. Set aside.

Step 8

Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and aromatic. Remove from heat and set aside.

Step 9

Once the roasted vegetables are done, allow them to cool slightly, about 5 minutes.

Step 10

In a large mixing bowl or serving platter, combine the baby spinach, roasted vegetables, and fresh herbs. Drizzle the lemon dressing over the top and toss gently to coat.

Step 11

Sprinkle the toasted slivered almonds over the salad before serving. Serve warm or at room temperature for the best flavor.

Nutrition Facts

Serving size	1488 grams (1488.0g)

Amount per serving	% Daily Value*
Calories	1428

Total Fat 82.10g	105%
Saturated Fat 11.40g	57%
Polyunsaturated Fat 5.80g
Cholesterol 0mg	0%
Sodium 5833mg	254%
Total Carbohydrate 145.10g	53%
Dietary Fiber 37.00g	132%
Total Sugars 61.00g
Protein 37.40g	75%

Vitamin D 0IU	0%
Calcium 552mg	42%
Iron 16mg	91%
Potassium 3074mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 10.2%

Carbs: 39.5%