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Vibrant Moroccan Spice-Roasted Eggplant & Chickpea Salad with Herbed Quinoa
Discover a nutrient-packed Moroccan salad with spice-roasted eggplant and chickpeas, herbed quinoa, and a zesty citrus vinaigrette. Perfect for wholesome eating!
Embark on a culinary journey to North Africa with our Vibrant Moroccan Spice-Roasted Eggplant & Chickpea Salad. This big, beautiful salad is a feast for the senses, combining nutrient-dense ingredients that are both satisfying and delicious. Loaded with fiber-rich chickpeas and eggplant, this salad is a powerhouse of antioxidants and plant-based protein.
The star of this dish is the spice-roasted eggplant, beautifully caramelized in an array of Moroccan spices. Paired with fluffy herbed quinoa, it's a salad that not only delights your taste buds but also nourishes your body. With the addition of fresh greens and a zesty citrus vinaigrette, this salad is a complete meal that brings excitement and health to your table.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Discover a nutrient-packed Moroccan salad with spice-roasted eggplant and chickpeas, herbed quinoa, and a zesty citrus vinaigrette. Perfect for wholesome eating!
Ingredients
- • medium eggplants: 2, diced
- • canned chickpeas, drained and rinsed: 1 can (15 oz)
- • quinoa: 1 cup, uncooked
- • water: 2 cups
- • fresh parsley, chopped: 1/2 cup
- • fresh mint, chopped: 1/4 cup
- • mixed salad greens: 4 cups
- • olive oil: 3 tablespoons
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • ground cinnamon: 1/2 teaspoon
- • lemon juice: 2 tablespoons
- • orange juice: 1/4 cup
- • honey (or maple syrup for vegan): 1 tablespoon
- • garlic clove, minced: 1
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a large bowl, toss the diced eggplants with 2 tablespoons of olive oil, cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
- 3 Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and caramelized, flipping halfway through.
- 4 While the eggplant is roasting, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
- 5 In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, orange juice, honey (or maple syrup), and minced garlic to make the dressing.
- 6 In a large salad bowl, combine the cooked quinoa, roasted eggplant, chickpeas, parsley, mint, and mixed salad greens. Drizzle with the dressing and toss gently to combine.
- 7 Adjust seasoning with additional salt and pepper if needed before serving.
Serving Suggestions
- • For a complete meal, serve this Moroccan-inspired salad with whole-grain pita or flatbread, offering a delightful contrast in textures. Complement the salad with a side of creamy hummus or baba ghanoush for an extra dose of Mediterranean flair. Pair with a refreshing glass of iced mint tea or a lightly chilled Sauvignon Blanc to enhance the vibrant flavors of the dish.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crispness of the salad greens, consider storing them separately and combining just before serving. The flavors of the roasted eggplant and chickpeas will deepen over time, making for an even more delicious salad the next day.
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