Savory Roasted Moroccan Carrot Salad with Chickpeas Delight
A vibrant and flavorful salad combining roasted carrots, chickpeas, and fresh greens, drizzled with yogurt and pomegranate molasses for a delightful taste of Morocco.
Ingredients
Vegetables
- 12 small carrots (peeled and quartered)
- 1 medium red onion (peeled and chopped into eighths)
- ½ unwaxed lemon lemon (quartered)
Spices and Oils
- 2 teaspoons smoked sweet paprika
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon olive oil (for roasting)
- 1 clove garlic (grated)
- to taste salt
Canned Goods
- 1 tin 400 g chickpeas (drained)
Greens
- 1 cup baby spinach leaves
- 1 cup rocket, arugula
- ⅓ cup dates (halved and finely diced)
- 1 tablespoon slivered almonds (toasted)
- ½ cup yogurt (preferably Greek)
For Drizzling
- pomegranate molasses pomegranate molasses (for drizzling)
Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment.
- Combine carrots, red onion, lemon, spices, olive oil, salt, and garlic. Toss to coat.
- Spread on tray and roast for 25-30 minutes until tender and caramelized.
- Cool slightly, then add chickpeas and toss gently. Layer greens in a serving bowl.
- Top with roasted vegetables, dates, almonds, then serve with yogurt and drizzle with pomegranate molasses.
Notes
For extra flavor, toast the almonds before adding.