A plate with a serving of this moroccan salad.
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4.09 from 24 votes

Moroccan Salad with Quinoa and Chickpeas

A Moroccan Salad with Quinoa and Chickapeas -- soon to be your new favorite lunch! This healthy and hearty vegan quinoa chickpea salad is loaded with veggies, plant proteins, and pulled together with a bright and zippy lemon vinaigrette. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Moroccan
Keyword: chickpeas, quinoa, raw vegan
Servings: 6 servings
Calories: 262kcal
Author: Michelle Miller


  • 1 cup quinoa cooked to package directions
  • 1/2 butternut squash peeled and cubed
  • 2 beets peeled and cubed (1 1/2 cups)
  • 2 cups cucumber chopped
  • 2 cups cherry tomatoes halved
  • 1/2 cup cilantro chopped
  • 1/2 cup Italian parsley chopped

Moroccan Chickpeas

  • 1 can chickpeas
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon sea salt less if chickpeas are salted
  • 1/2 teaspoon ginger
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne

Lemon Vinaigrette

  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon honey or date syrup for vegan option
  • 1 teaspoon dijon mustard
  • sea salt and black pepper to taste


  • Preheat the oven to 425 degrees F.
  • Add the chickpeas to a bowl, and drizzle with lemon juice and olive oil. Mix all spices together in a small dish, then evenly coat chickpeas with the spices. 
  • On a large baking tray, lay out cubed butternut and beets, and spray with olive oil. Leave 1/3 of the baking tray to also lay out chickpeas.
  • Bake butternut, beets, and chickpeas for 25-30 minutes.
  • Layer quinoa, roasted veggies and chickpeas, and fresh tomatoes and cucumbers with chopped herbs. 
  • Toss salad with lemon vinaigrette.



Calories: 262kcal | Carbohydrates: 35g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 671mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7210IU | Vitamin C: 32.4mg | Calcium: 69mg | Iron: 3mg