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
Prep Time 10 minutes mins
Cook Time 14 minutes mins
Serves 6
- 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
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!
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
Course | Salad
Cuisine | moroccan