Sweet and Spiced Moroccan Carrot Chickpea Salad
A delicious salad with colour, flavour and crunch!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Serves 6
- 500g CHICKPEAS: , Canned
- 5 CARROTS: , I have used orange carrots however some purple carrots would be a lovely touch if you can find them at your grocer
- 2 tbsp HONEY: , The secret ingredient to make this salad delicious
- 2 tbsp SMOKED PAPRIKA & CUMIN: , Love these spices!
- 1 small ONION: , Finely sliced
- 200 grams ROCKET: , Freshly washed
- 1 LEMON:, Squeezed
- 1 CASPICUM: , Sliced finely
- 1 cup DRIED CRANBERRIES:
- 1 cup FRESH HERBS: , Your choice - coriandermint or fresh parsley
Preheat oven 200c. Line a baking tray. Slice the carrots in sticks and place in a bowl, along with the chickpeas. Drizzle with olive oil, lemon juice, cumin, smoked paprika, honey and salt/pepper.
Roast in oven for approx 15 minutes until cooked. The colours will all combine and there will a lovely glaze over the carrots and chickpeas.
On a large platter, start with placing the rocket over the base. Then add your sliced red onion and capsicum
Place the roasted chickpeas and carrots on top.
Then sprinkle the cranberries and fresh herbs
Make the dressing - olive oil, lemon juice, a dash of honey and vinegar of your choice. I like apple cider vinegar. Shake in a jar and pour gently over the salad.
Tuck in and enjoy the goodness!
Serving: 1bowl | Calories: 262kcal | Carbohydrates: 54g | Protein: 9g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 58mg | Potassium: 649mg | Fiber: 10g | Sugar: 29g | Vitamin A: 10222IU | Vitamin C: 39mg | Calcium: 132mg | Iron: 4mg
Course | Salad
Cuisine | moroccan