Roasted Moroccan Carrot Salad with chickpeas

Name: Roasted Moroccan Carrot Salad with chickpeas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 12 small carrots; 1 red onion; ½ unwaxed lemon; 2 tsp smoked sweet paprika; 2 tsp ground cinnamon; 1 tsp ground cumin; 1 tbs olive oil; 1 clove of garlic; salt; 1 400 g Tin of chickpeas; 1 cup baby spinach leaves; 1 cup rocket; ⅓ cup dates; 1 tbs slivered almonds; ½ cup yoghurt; pomegranate molasses

User Reviews

4.7

39 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings
4 servings
Calories
364 kcal
Course
Side Dish, Main Course
Cuisine
Vegetarian, Vegan

Roasted Moroccan Carrot Salad with chickpeas

Omar Parker

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This Roasted Moroccan Carrot Salad is a fantastic vegan salad packed full of spices and hearty and satisfying enough to feed a crowd. Serves 2 as a main or 4 as a side dish.

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Ingredients

Servings

12 small carrots peeled and quartered
1 red onion peeled and chopped into eighths
½ unwaxed lemon quartered
2 tsp smoked sweet paprika
2 tsp ground cinnamon
1 tsp ground cumin
1 tbs olive oil
1 clove of garlic grated
salt to taste
1 400 g Tin of chickpeas drained
1 cup baby spinach leaves
1 cup rocket arugula
⅓ cup dates halved and finely diced
1 tbs slivered almonds toasted
½ cup yoghurt
pomegranate molasses

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Instructions

Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
Place the spinach and arugula in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds and serve with yoghurt swirled with pomegranate molasses.

Notes

I'd suggest using smaller carrots here as they are less woody and sweeter, however regular carrots are fine just chop them into smaller pieces before roasting.

Nutrition Information

Show Details

Calories 364kcal (18%) Carbohydrates 62g (21%) Protein 13g (26%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 3mg (1%) Sodium 158mg (7%) Potassium 1173mg (34%) Fiber 16g (64%) Sugar 24g (48%) Vitamin A 31945IU (639%) Vitamin C 24.4mg (27%) Calcium 201mg (20%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 364 kcal

% Daily Value*

Calories	364kcal	18%
Carbohydrates	62g	21%
Protein	13g	26%
Fat	9g	14%
Saturated Fat	1g	5%
Cholesterol	3mg	1%
Sodium	158mg	7%
Potassium	1173mg	25%
Fiber	16g	64%
Sugar	24g	48%
Vitamin A	31945IU	639%
Vitamin C	24.4mg	27%
Calcium	201mg	20%
Iron	4.7mg	26%