Moroccan spiced carrot, pumpkin and chickpea salad

It's easy (and delicious) to get your 5+ a day with this Moroccan spiced carrot, pumpkin and chickpea salad recipe. Hearty yet healthy, this is the perfect vegetarian main or side dish

By Jennene Plummer
  • 25 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 600 gram pumpkin, seeded, cut into wedges
  • 1 bunch baby carrots, trimmed, halved lengthways
  • 1 red onion, cut into thin wedges
  • 1 zucchini, cut into chunks
  • 400 gram can chickpeas, rinsed, drained
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon Moroccan seasoning
  • 1 cup couscous
  • 1/3 cup currants
  • 120 gram bag baby spinach leaves
  • 100 gram soft feta, crumbled
  • 1/2 cup pomegranate seeds
  • 2 tablespoon dukkah
  • mint leaves to serve
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 2 teaspoon lemon zest, finely grated
  • 1 garlic clove, crushed


  • 1
    Preheat oven to very hot, 220°C. Line two oven trays with baking paper.
  • 2
    Divide pumpkin, carrots, onion, zucchini and chickpeas between oven trays. Sprinkle with oil and seasoning. Toss well. Roast for 25-30 minutes, turning halfway through cooking.
  • 3
    For the dressing: In a jug, whisk all the ingredients and season.
  • 4
    Place couscous in a heat-resistant bowl. Cover with boiling water. Set aside for 5 minutes. Fluff with a fork. Toss currants and half the dressing through.
  • 5
    Toss couscous on a platter with veges, spinach and feta. Sprinkle with pomegranate and dukkah. Drizzle over dressing. Scatter mint on top.

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