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Serves
4
Prep
20
mins
Cooking
60
mins
Find a recipe

Moroccan Chick Pea Salad

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Directions
Step 1

Prepare chick peas as per packet directions.

Step 2

Meanwhile, place all vegetables in baking paper lined oven trays. Drizzle with half the oil and season with ras el hanout. Bake for 25 minutes or until tender.

Step 3

In a small bowl, combine juice, lemon rind and yoghurt. Season to taste.

Step 4

Arrange roasted vegetables in a serving platter, top with chickpeas & yoghurt dressing. Sprinkle with herbs.

Ingredients
  • 200g McKenzie's Chick Peas
  • 400g butternut pumpkin, cut into thick wedges
  • 1 large red onion, cut into thin wedges
  • 1 red capsicum, thickly sliced
  • 1 yellow capsicum, thickly sliced
  • 400g dutch carrots, trimmed
  • 2 tbs olive oil
  • 2 tbs ras el hanout
  • 1 lemon, juiced
  • 1 tbs preserved lemon rind, finely chopped
  • 200g greek-style natural yoighurt
  • 1/3 cup fresh small mint leaves
  • 1/3 cup fresh coriander leaves, roughly chopped

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Related Products


  • McKenzie's Chick Peas 375 g

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