Moroccan Roasted Vegetable Salad

Moroccan Roasted Vegetable Salad with Chickpeas (A Seat at the Table)

A lot of people in my life are vegetarians, so I’m pretty aware of vegetarian options when I go out to eat.  Even though I’m not always ordering a vegetarian option, I have a lot of sympathy for vegetarians when restaurant options are sparse and/or uninspired.  Vegetables are delicious and just because an entree doesn’t have meat in it doesn’t mean it should be an afterthought.  This salad is an inspiring entree.  It’s got tons of flavor and texture and can be adapted to whatever produce is in season.  The chickpeas give this protein, and the vegetables are roasted so they get caramelized which brings out their rich flavors.  This takes a little prep, but it’s definitely worth the effort for a show-stopper vegetarian dish.

Moroccan Roasted Vegetable SaladMoroccan Roasted Vegetable Salad with Chickpeas (A Seat at the Table)

Serves 6-8

Adapted from Tales of a Kitchen

  • 1/3 cup extra-virgin olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp smoked paprika
  • 1/4 tsp nutmeg
  • salt and pepper, to taste
  • 1 small cauliflower, cut into florets
  • 3 large carrots, halved and quartered
  • 1 large fennel bulb, cut in wedges
  • 1 large eggplant, cut into 3/4″ thick wedges
  • 2 large summer squash, cut into wedges
  • 1 red bell pepper, cut into wedges
  • 1 large (29oz) can chickpeas
  • 1/2 cup extra-virgin olive oil
  • 2 lemons zested and juiced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp dijon mustard
  • 1/2 head roasted garlic (optional)
  • 8-10 cups spinach

Moroccan Roasted Vegetable Salad (A Seat at the Table)Preheat oven to 400°F.  Place two large jellyroll pans in the oven to preheat.  In a measuring cup, whisk together the first 8 ingredients.  In a large bowl, toss the cauliflower, carrots and fennel with half the marinade.  Pull out one of the pans and spray with cooking spray, then spread the vegetables out in an even layer.  Add the eggplant, squash and bell pepper to the large bowl, and toss with the remaining dressing.  Pull out the second jellyroll pan and spray with cooking spray.  Spread the vegetables out in a single layer and place in the oven.  Allow the vegetables to cook for about 25-30 minutes, or until caramelized.  (Note:  if you’d like to add roasted garlic to the dressing, cut off the top 1/3 of a head of garlic and drizzle with a little olive oil and wrap in foil, place in the oven with the vegetables and cook for about 50 minutes)

While the vegetables are roasting, make the dressing.  In a small bowl, whisk together the oil, lemon zest, lemon juice, vinegar, and mustard.  Soak the chickpeas in about 1/4 of the dressing.  (Add the roasted garlic when it’s ready, mashing it into the dressing with a fork to get it to disperse throughout)

To serve, place about 1 cup of spinach in each dish and top with roasted vegetables and soaked chickpeas.  Add dressing as desired.


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