Description
Savory Roasted Moroccan Carrot Salad with Chickpeas Delight
Ingredients
Scale
- 12 small carrots (peeled and quartered)
- 1 medium red onion (peeled and chopped into eighths)
- ½ unwaxed lemon (quartered)
- 2 teaspoon smoked sweet paprika
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon olive oil (for roasting)
- 1 clove garlic (grated)
- salt (to taste)
- 1 tin (400 g) chickpeas (drained)
- 1 cup baby spinach leaves
- 1 cup rocket, arugula
- ⅓ cup dates (halved and finely diced)
- 1 tablespoon slivered almonds (toasted)
- ½ cup yoghurt (preferably Greek)
- pomegranate molasses (for drizzling)
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Combine carrots, red onion, and lemon in a large bowl. Add smoked paprika, cinnamon, cumin, olive oil, salt, and grated garlic. Toss well to coat.
- Spread the mixture evenly on the baking tray and roast for 25 to 30 minutes until tender and caramelized.
- Cool the roasted vegetables for a few minutes, then add the drained chickpeas. Toss gently.
- Layer the spinach and arugula in a serving bowl or platter.
- Top with the warm carrot and chickpea mixture, then sprinkle the diced dates and slivered almonds.
- Serve with yogurt drizzled with pomegranate molasses.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg