Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
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Gluten Free Moroccan Roasted Carrot & Chickpea Salad is a show stopper! Carrots are undervalued! The secret is to roast with salt and pepper allowing the natural flavours to shine. The spices are the heros of this dish combining with the honey will makes your tastebuds want more!
Gluten Free Moroccan Roasted Carrot & Chickpea Salad is the perfect salad to serve along side a buffet of goodness or you can cook chicken breast to add protein to serve on the side or through the salad.
Why I Love This Recipe
I love this recipe because its so easy! Colourful! Happy Salad that tastes like you are in a small resturant in Morocco! The kids will love this – trust me!
Ingredients
- CARROTS: I cook with the carrots that you buy at the markets or shops. However, you could also exchange for the dutch carrots – just give them a good clean at the top
- RED ONION: Sliced and great colour!
- CHICKPEAS: In the can, drained
- FRESH MINT:D Non-negotiable
- SMOKED PAPRIKA: Must be smoked paprika
- CUMIN: Just a touch!
- DRIED CRANBERRIES: Just a handful
- BABY SPINACH: Or you can exchange with rocket
- HONEY: To bring out the sweetness
- CAPSICUM: Red is the perfect colour
Instructions
- Let’s get cooking! Line a baking tray with baking paper. Preheat oven 180c. Place your carrots and chickpeas on the tray. Drizzle with olive oil. Sprinkle the herbs. Toss to evenly coat.Squeeze the honey on the mixture Season. Bake for 15 minutes until cooked.
- Meanwhile, start with a large platter. Spread the baby spinach all over the platter. Then the capsicum and red onion. Once the roasting is complete, add the mixture to the salad. Toss lightly to combine. Sprinkle the cranberries
- Drizzle with olive oil and balsamic vineger. Season. Toss
- Sprinkle the fresh mint!
- To serve – On a large platter!
Tips And Tricks
Can I make this in advance?
Yes. Place in the fridge ready to go!
Can I add other vegetables?
I love the carrots being the star of this dish.
Can I freeze this?
No
Gluten Free Moroccan Roasted Carrot & Chickpea Salad with Honey Dressing
A delicious combination with minimal effort to serve on its own or as part of a feast
Ingredients
- 1 kg CARROTS, Cut in long strips like the photo
- 1 small RED ONION, Sliced
- 1 400g CHICKPEAS, drained
- 1 bunch FRESH MINT, Chopped
- 1 tbsp SMOKED PAPRIKA
- 1 tbsp CUMIN
- 2 tbsp DRIED CRANBERRIES
- 2 cups BABY SPINACH
- 3 tbsp HONEY
- 1 CAPSICUM , Red, Sliced
Instructions
- Let’s get cooking! Line a baking tray with baking paper. Preheat oven 180c. Place your carrots and chickpeas on the tray. Drizzle with olive oil. Sprinkle the herbs. Toss to evenly coat.Squeeze the honey on the mixture Season. Bake for 15 minutes until cooked.
- Meanwhile, start with a large platter. Spread the baby spinach all over the platter. Then the capsicum and red onion. Once the roasting is complete, add the mixture to the salad. Toss lightly to combine. Sprinkle the cranberries
- Drizzle with olive oil and balsamic vineger. Season. Toss
- Sprinkle the fresh mint!
- To serve – On a large platter!
Nutrition
Serving: 1bowl | Calories: 138kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 128mg | Potassium: 714mg | Fiber: 6g | Sugar: 22g | Vitamin A: 30018IU | Vitamin C: 40mg | Calcium: 85mg | Iron: 2mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
Yum!! This looks so good!!