Roasted Moroccan Carrot Salad with chickpeas

Roasted Moroccan Carrot Salad Recipe | deliciouseveryday.com

During the long, hot and sticky days of  summer, I crave something cold, yet substantial to eat. Salads are what I turn to, but not the bland iceberg lettuce, tomato and cucumber salads I grew up eating. I want salads that are interesting, flavourful and satisfying enough that they become a meal in and of themselves.

This Moroccan Carrot Salad, fits the bill perfectly, and is a riff of one of my all time favourite salads. I love the spices in this salad – sweet smoked Spanish paprika (my favourite is La Dalia Sweet Smoked Paprika, cinnamon and cumin – and as the carrots, onions and lemon roast, they fill the kitchen with the most amazing aroma.

The sweetness of the roasted carrots and onions contrast beautifully here with the tangy yoghurt and sharp mouthpuckering goodness of the pomegranate molasses. If you’ve never had pomegranate molasses before, and are a fan of zingy sharp flavours, like me, then you need to get your hands on a bottle (I recommend the Cortas brand), or make your own, which is amazingly simple to do (see this lovely recipe from The Little Loaf).

Roasted Moroccan Carrot Salad recipe | deliciouseveryday.comRoasted Moroccan Carrot Salad recipe | deliciouseveryday.com

 

5.0 from 2 reviews

Roasted Moroccan Carrot Salad with chickpeas
 
Prep time
Cook time
Total time
 
Serves 2 as a main or 4 as a side dish.
Author:
Ingredients
  • 12 small carrots, peeled and quartered
  • 1 red onion, peeled and chopped into eighths
  • ½ unwaxed lemon, quartered
  • 2 tsp smoked sweet paprika
  • 2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tbs olive oil
  • 1 clove of garlic, grated
  • salt, to taste
  • 1 400g tin of chickpeas, drained
  • 1 cup baby spinach leaves
  • 1 cup rocket (arugula)
  • ⅓ cup dates, halved and finely diced
  • 1 tbs slivered almonds, toasted
  • ½ cup yoghurt
  • pomegranate molasses
Instructions
  1. Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
  2. Place the spinach and arugula in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds and serve with yoghurt swirled with pomegranate molasses.
Notes
I’d suggest using smaller carrots here as they are less woody and sweeter, however regular carrots are fine just chop them into smaller pieces before roasting.

 

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9 Comments

  1. Laura (Tutti Dolci) January 15, 2014  3:45 pm Reply

    Your salad looks delicious and so flavorful, I'd happily eat this for lunch any day!

  2. Rosa January 15, 2014  5:10 pm Reply

    A mouthwatering salad! Really beautiful and tasty.

    Cheers,

    Rosa

  3. Kate January 23, 2014  5:14 am Reply

    Do you have any suggestions for a non-yogurt dressing?

    • Jennifer January 23, 2014  8:40 am Reply

      You could just try squeezing the juice from the roasted lemons and adding a little extra virgin olive oil.

  4. Miss Food Fairy January 27, 2014  9:07 pm Reply

    What a lovely salad! And so colourful. Perfect for meatless Mondays. Thank you for the inspiration and for sharing - can't wait to try this!

 

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