- Serves 4
- Prep time: 15 minutes
- Cook time: 45 minutes
Protein-packed Moroccan chickpea salad with spiced carrot dip
Niki Webster
This aromatic salad takes the term ‘superfood’ to a whole new level, making it the perfect meal to boost your fitness regime. It’s jam-packed with spicy goodness, bringing the textures and flavours of Morocco to your Chilly’s food pot.
Ingredients
For the roast carrots and aubergine
- 600g carrots, chopped
- 1 aubergine, sliced
- 1 tbsp olive oil
- Salt and pepper
For the dressing
- 2 tbsp harissa paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 4 tbsp extra virgin olive oil
- Juice 1 lemon
- 1 tbsp maple syrup
- Pinch sea salt flakes
- Black pepper
For the salad
- 1 can chickpeas, drained
- 1 jar roasted peppers, chopped
- 200g cherry tomatoes, chopped
- 1/2 red onion, chopped finely
- Coriander and mint, shredded
- Handful olives, halved
Toasted seeds
- 3 tbsp mix of sunflower seeds, pistachios and pine nuts
Method
To roast the veg
- Preheat your oven to 180C.
- Add the sliced carrots and aubergine to a large pan and toss in the olive oil, salt and pepper.
- Roast for approx. 30-45 minutes or until the veg is cooked.
- Allow to cool and reserve 3/4 of the roast carrots.
To make the dressing
- Add all the ingredients to a jar and mix to combine.
To make the dip
- Add half the dressing along with the reserved carrots to a food processor and blitz to combine.
- Add more water if needed to create a smooth and creamy dip.
- Spoon into your Chilly’s food pot.
To make the salad
- Add all the ingredients to a large bowl and mix to combine.
- Dress with the remaining dressing.
- Top with the toasted nuts and seeds
Spoon into your Chilly’s food pot and enjoy!
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
Check out Niki's recipes.
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