This Roasted Moroccan Carrot Salad is a fantastic vegan salad packed full of spices- and hearty and satisfying enough to feed a crowd.
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, flavorful and satisfying enough that they become a healthy meal in and of themselves.
This Roasted Moroccan Carrot Salad with Chickpeas fits the bill perfectly and is a riff of one of my all time favourite salads – this Moroccan Chickpea Salad.
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 in this salad contrast beautifully here with the tangy yoghurt and sharp mouth-puckering 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).
Still hungry? For more simple and delicious vegan recipe ideas, be sure to snag a copy of my free Ultimate Vegan Toolkit!
Roasted Moroccan Carrot Salad with chickpeas
Ingredients
- 12 small carrots peeled and quartered
- 1 red onion peeled and chopped into eighths
- 1/2 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
- 1 400 g tin of chickpeas drained
- 1 cup baby spinach leaves
- 1 cup rocket arugula
- 1/3 cup dates halved and finely diced
- 1 tbs slivered almonds toasted
- 1/2 cup yoghurt
- pomegranate molasses
Instructions
- 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.
- 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
Nutrition
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Tinna says
The spice mix of lemon, smoled paprika, cumin & cinamon is a killer!
Dr. Cowan's Garden says
Love all these gorgeous flavours. Nice to see a different take on what to do with carrots.
I can’t wait to try this roasted Moroccan carrot salad with chickpeas. Really enjoy the step by step pics….makes me confident of what it should look like! Thanks!!
Linda says
This looks delicious! Question: since some of our kids are vegan, could I just add some pomegranate molasses to the salad? I love the flavour, and just want to omit the yoghurt!.
Nicole says
Yes, you can definitely do that. You could also substitute a dairy-free yogurt. I bet coconut yogurt would be delicious with this.
Linda says
Thanks Nicole, I decided to omit any yoghurt, and it was a hit with everyone! This is a keeper!
Janine says
Hi Jennifer, just saw this wonderful salad on pinterest. Will try it out at the weekened. Nice idea. xoxo Janine
Agness says
Wow, girl! This is absolutely delicious. Something I would love to make with my friends before the morning run!
Michell says
Wow!! This recipe is amazing. I think I just found what I’m making for lunch. I love the pomegranate molasses addition, but I don’t have any. I do, however, have a pomegranate, some POM juice, and some molasses 🙂
Miss Food Fairy says
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!
Kate says
Do you have any suggestions for a non-yogurt dressing?
Jennifer says
You could just try squeezing the juice from the roasted lemons and adding a little extra virgin olive oil.
Kyrstie @ A Fresh Legacy says
This is a stunning looking salad Jennifer. Beautiful.
[email protected] says
Thanks for the mention Jennifer! This recipe looks absolutely gorgeous – just the kind of thing I love to eat for lunch.
Jennifer says
You’re welcome 😀
Maureen | Orgasmic Chef says
I couldn’t agree more! This would be perfect for tomorrow’s lunch!
Rosa says
A mouthwatering salad! Really beautiful and tasty.
Cheers,
Rosa
Laura (Tutti Dolci) says
Your salad looks delicious and so flavorful, I’d happily eat this for lunch any day!