Moroccan Roasted Veg & Chickpea Salad

May is Sleep Awareness Month, and while we all know there’s no single magic ingredient for a perfect night’s sleep, there’s definitely something to be said for slowing down and eating well during busy weeks.

At this time of year, we naturally start leaning towards lighter meals and fresher flavours but when the evenings still feel a little chilly, a completely cold salad doesn’t always cut it. That’s where warm, nourishing salads come into their own.

The best ones strike that balance between comforting and fresh. They’re full of colour, texture, and flavour, but still feel wholesome and satisfying at the end of a long day.

This roasted vegetable salad with our Moroccan Style Marinade is exactly that kind of meal.

The warming spices, sweet roasted vegetables, crispy chickpeas, and creamy goat’s cheese all come together to create something hearty without feeling heavy — ideal for a simple midweek dinner

Ingredients

Roasted chickpeas

• 1 400g can chickpeas

• 2-3 tbsp Drizzle It Moroccan Style Marinade

• Salt and pepper

Salad

• 1 small butternut squash

• 1 red onion

• 2 large carrots

• 5-6 tbsp Drizzle It Moroccan Style Marinade

• ¼ tsp each salt and pepper

• 50g soft goats cheese

• 2 handfuls baby spinach

• ⅓ cup packed coriander leaves

• Salt and pepper to taste

• Hummus and flatbreads to serve

Method

1. Preheat oven to 180 C | 355 F

2. Prepare the vegetables by peeling the carrots and squash, and chopping into small chunks. Cut the red onions into chunks.

3. Place the vegetables on a large baking tray and drizzle the Moroccan Marinade and salt and pepper to taste. Mix around until the vegetables are evenly coated.

4. Bake for 35 - 40 mins, and then increase the heat to 200 C | 395 F and bake another 10 to 15 minutes until golden. Turn the vegetables once they have started to brown up on the bottom side, at about the 30 minute mark.

5. While the vegetables are roasting, drain the chickpeas and use paper towel to pat them dry. Place the chickpeas on a roasting tray and drizzle with the Moroccan Style Marinade and season. Use a spoon to stir the chickpeas around to coat evenly.

6. Once the oven has reached 200 C | 395, add the chickpeas. Cook half an hour or so, shaking the pan half way through. The chickpeas should be golden and crisp.

7. Once the vegetables are cooked, toss through the spinach and coriander. Arrange in a large bowl or platter, and spread the crumbled goats cheese and chickpeas over. Add another drizzle of Moroccan Style Marinade if liked.

8. Serve immediately with Hummus and flatbreads.

Elevating Salads for Real Life

What we love most about meals like this is that they don’t feel like “just a salad.”

They’re warm, colourful, full of texture, and satisfying enough for a proper dinner, exactly what you want in the middle of a busy week.

And sometimes, especially when life feels hectic, those simple, nourishing meals are the ones that help us slow down the most.