Moroccan Chickpea Salad

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Welcome to the first post of my new series I’m calling Vegan Feast Friday! This is a series I’m starting for anytime I’d like to post vegan recipes that can easily be made for a party, picnic, or any other gathering. Today I’ll be sharing my Moroccan chickpea salad and Italian balsamic-marinated tempeh kabobs! They’re completely meatless but have a whole lotta flavor!

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Eating more vegan meals throughout the week can do wonders for your body, the animals and the planet. It also saves water! I myself am not vegan but I’ve always enjoyed incorporating vegan food in my lifestyle. After all, who won’t benefit from eating more plant-based food? It’s a win-win for everyone!

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This Moroccan chickpea salad is a must for a summer BBQ or picnic!  The chickpeas are the star of the show and they provide crunch, while the roasted sweet potatoes cubes adds a nice smokiness. The dressing incorporates some of my favorite Middle-Eastern spices and mint, as well as a little heat from Mina Spicy Harissa Moroccan red pepper sauce. I’m so excited that it’s summer because my herb garden is in full swing – the fresh mint smells amazing and adds wonderful aroma to this salad!

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Moroccan Chickpea Salad

Salad:

  • 1 medium sized sweet potato, roasted
  • 2 cups canned chickpeas, drained and rinsed
  • 10 mint leaves, roughly chopped

Harissa dressing:

  • 1/4 cup extra virgin olive oil
  • 1-3 tsp Mina spicy Harissa sauce (depending on spice preference)
  • 2 tsp sumac
  • sea salt to taste

Directions:

  1. Roast sweet potato: Wash and chop a medium-sized sweet potato into cubes. Place it on a baking pan lined with parchment paper. Roast for 15-20 minutes at 350F degrees or until the sweet potatoes are tender. Once ready, cool the potatoes.
  2. In a bowl, place the roasted sweet potatoes and the chickpeas.
  3. Prepare the dressing: Combine the olive oil, harissa pepper sauce, sumac and sea salt in a small bowl and whisk to create a gorgeous dressing.
  4. Pour the dressing into the salad and mix to incorporate. Enjoy!

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I hope you enjoy this vegan Moroccan chickpea salad! Now that you’ve made this salad, it’s time for Italian balsamic-marinated tempeh kabobs! They take tempeh to a whole new level. Get the recipe here.

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happy cooking,

Sarah

 

 

3 Comments on “Moroccan Chickpea Salad”

  1. Same–I feel lighter when I eat more vegan meals and even a little more energetic sometimes! Cutting out meat or even just reducing it does wonders for health, the environment and also for expenses when grocery shopping. This is such a great recipe!

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