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Moroccan-style roasted vegetable salad with crispy chickpeas

tohercore.com
  • minutes
  • Serves

INGREDIENTS

2 handfuls

Baby spinach

1

Butternut pumpkin, small

2

Carrots, large

1/2

head Cauliflower

1 400 gram can

Chickpeas

1/3 cup

Loosley-packed coriander, leaves

1

Hummus or white bean dip

2 tbsp

Lemon juice

1/2 tsp

Paprika

1 tsp

Paprika, smoked

2

Salt and pepper

1/4 tsp

Salt and pepper

5 tbsp

Olive oil

1/2 tsp

Cumin

1 tsp

Cumin, ground

50 g

Goats cheese, soft