This Moroccan Spiced Salad is anything but ordinary. It’s a feast for your senses!

Prep Time:45

Cook Time:15

Total Time:45

Servings: 6

Ingredients

Roasted Veggies

2 medium red bell peppers thinly sliced
1 pint cherry tomatoes
2 Tablespoons olive oil
1 teaspoon garlic powder
2 teaspoons Moroccan spice blend
6 sprigs of fresh thyme or sprinkling of dried thyme
½ teaspoon salt
½ teaspoon pepper

Toasted Chickpeas

1 can chickpeas drained, rinsed, and patted dry
2 Tablespoons buckwheat flour
1 Tablespoon olive oil
⅛ teaspoon salt

Seasoned nuts

¼ Cup chopped hazelnuts
¼ Cup pine nuts
1 Tablespoon sesame seeds
1 teaspoon olive oil
1 teaspoon Moroccan spice blend
sprinkle of salt and pepper

Dressing

3 Tablespoons olive oil
1 Tablespoon sesame oil
4 cloves black garlic minced
½ teaspoon honey
2 Tablespoons champagne vinegar
¼ teaspoon smoked paprika
¼ teaspoon cumin
¼ teaspoon garlic powder
⅛ teaspoon salt
1 teaspoon pepper

Labneh Harissa Spread

1 Cup labneh
2 Tablespoons harissa sauce

Salads

1 head baby bok choy -white and green parts thinly sliced
1 head napa cabbage thinly sliced
4 carrots shredded
8 ounces brussels sprouts thinly sliced then chopped

Toppings

6 pinches saffron threads
½ Cup microgreens
½ Cup cilantro leaves
4 ounces fresh green peas raw

Instructions

Make Roasted Veggies and Toasted Chickpeas

Preheat oven to 400℉
Place all Roasted Veggies ingredients on sheet pan and toss to coat evenly. Spread in even layer across tray. Set aside.
Make Toasted Chickpeas: Place chickpeas on separate sheet pan and toss in the olive oil until evenly coated. Sprinkle buckwheat flour and salt over chickpeas and toss until evenly coated. Spread evenly across pan.
Place both pans in oven and roast for 12-15 min until veggies are cooked and chickpeas are dried and browned. While veggies and chickpeas are roasting, prepare other recipe parts

Make Seasoned Nuts

Add nuts to toaster oven sheet pan. Drizzle with olive oil and toss to coat evenly. Sprinkle with all spices and toss again to coat evenly. Spread out evenly and toast on setting 1 in toaster oven. Remove and set aside to cool.

Make Dressing

Add all Dressing ingredients to large salad bowl and whisk to blend.

Make Labneh Harissa Spread

Combine All Labneh Harissa Spread ingredients in small mixing bowl and set aside.

Make Salad

Add all Salad ingredients on top of dressing in large salad bowl. Toss to distribute dressing just before serving.

Putting it all together:

Spread ⅙ Labneh Harissa Spread on each plate.
Divide Salad into 6 portions and place on top of spread on each plate.
Top each portion with ⅙ of each: green peas, Roasted Veggies, cilantro, nuts, Toasted Chickpeas, and microgreens. Add a pinch of saffron threads to the top of each salad.

Notes

For variety, try switching up the greens in the salad and the nuts.
You can toast nuts in oven instead of toaster oven, but be very careful not to burn them.
If you can’t find labneh, use Greek Yogurt instead.

Preferred ingredients – cooking olive oil: McEvoy Ranch Cooking Olive Oil or Thrive Market Organic Extra Virgin Olive Oil, dressing olive oil: McEvoy Ranch Organic Olive Oil, harissa sauce: Mina Harissa Spicy

Nutrition

Calories: 543kcal

Author: Emily Haygood

Nutrition Facts for Moroccan Spiced Salads

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love This Moroccan Spiced Salad

It can be used as a main dish or in smaller portions as a veggie appetizer or side.
This is a salad with protein (chickpeas, labneh, nuts), fat (olive oil), and fiber (all those veggies, chickpeas, and nuts).
It has beans (chickpeas) & greens (Napa cabbage, bok choy, Brussels sprouts, micro greens).
There’s so much variety in the veggies and nuts.
It is an explosion of flavors, colors, and textures!

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