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Moroccan salad with roasted garbanzo beans in a white bowl with salad servers. Spices and flaked almonds in white bowls on the side.
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4.50 from 2 votes

Moroccan Salad with Roasted Garbanzo Beans

This roasted garbanzo beans salad is loaded with different textures and fresh flavours, but it’s the exotic blend of fragrant spices that really transforms this salad into such a scrumptious yet satisfying dinner.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Salad
Cuisine: Moroccan
Keyword: Intermediate
Servings: 8 as a side *
Calories: 278kcal
Author: Anastasia Papapetros

Ingredients

For roasting...

  • 2 medium sweet potatoes (approximately 700 grams)
  • 2 tins chickpeas (approximately 400 grams each)
  • 2 tbsps Moroccan spice mix
  • 1 teaspoon smoked paprika
  • 6 tbsps olive oil
  • Sea salt and cracked black pepper

For the salad...

  • 2 cups baby spinach (approximately 60 grams)
  • ½ cup parsley leaves (tightly packed)
  • ½ cup mint leaves (tightly packed)
  • ⅓ cup feta (crumbled)
  • 2 tbsps almond flakes (toasted)

For the dressing...

  • ⅓ cup olive oil
  • ⅓ cup lime juice (approximately 2 medium)

For the garnish....

  • 1 tbsps almond flakes (toasted)
  • ½ teaspoon smoked paprika
Metric - Imperial

Instructions

  • Preheat the oven to 230°C (450°F). Line two baking trays with baking paper or foil.
  • Wash, peel and chop your sweet potatoes into a medium dice then put them in a baking tray with the spices and 3 tablespoons of olive oil, mix until they are well coated. Roast for approximately 20-30 minutes or until the sweet potatoes are soft and golden.
  • Drain your tinned garbanzo beans (chickpeas) in a colander, rinse well under cold water and then completely dry in a towel (discard any skins you come across). Transfer to your baking tray add 2 tablespoons of oil and 1 teaspoon of sea salt and mix.
  • Start the garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes and then turn the oven off and leave the garbanzo beans in the oven for an additional 15 minutes.
  • When they are done, take them out and coat with ½ teaspoon of either smoked paprika or Moroccan spice mix.
  • Wash and dry your spinach, parsley and mint leaves. Roughly chop the herbs
  • Add all your dressing ingredients to a glass jar and shake until emulsified.
  • Put everything in a large mixing bowl, pour over the dressing, season and toss well to combine. Taste and adjust seasonings.
  • Arrange in a salad bowl, garnish with some additional almond flakes and a sprinkle of paprika.
  • Serve when you are ready.

Nutrition

Calories: 278kcal | Carbohydrates: 17g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 112mg | Potassium: 360mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9428IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 3mg