Name: Roasted Moroccan Carrot Salad with chickpeas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
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

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This Roasted Moroccan Carrot Salad is a fantastic vegan salad packed full of spices- and hearty and satisfying enough to feed a crowd.

Roasted Moroccan Carrot Salad with Chickpeas Recipe - this fantastic vegetarian salad is packed full of spices and hearty and satisfying enough to feed a crowd | Get the recipe at 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, 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

This Roasted Moroccan Carrot Salad is a fantastic vegan salad packed full of spices and hearty and satisfying enough to feed a crowd. Serves 2 as a main or 4 as a side dish.

4.60 from 15 votes

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Course: Main Course, Side Dish

Cuisine: Salads, vegan, vegetarian

Keyword: Roasted Moroccan Carrot Salad, salad recipe

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Calories: 364kcal

Author: Delicious Everyday

4 servings

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
1 400 g 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

US Customary - Metric

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

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.

Nutrition (Estimated)

Calories: 364kcalCarbohydrates: 62gProtein: 13gFat: 9gSaturated Fat: 1gCholesterol: 3mgSodium: 158mgPotassium: 1173mgFiber: 16gSugar: 24gVitamin A: 31945IUVitamin C: 24.4mgCalcium: 201mgIron: 4.7mg

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Comments

Tinna says

March 18, 2019 at 2:34 pm

The spice mix of lemon, smoled paprika, cumin & cinamon is a killer!

Dr. Cowan's Garden says

August 20, 2018 at 10:52 am

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

August 09, 2018 at 5:30 pm

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
  
  August 13, 2018 at 5:35 pm
  
  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
    
    September 11, 2018 at 12:15 pm
    
    Thanks Nicole, I decided to omit any yoghurt, and it was a hit with everyone! This is a keeper!
Janine says

July 13, 2016 at 10:07 pm

Hi Jennifer, just saw this wonderful salad on pinterest. Will try it out at the weekened. Nice idea. xoxo Janine

Agness says

January 25, 2015 at 7:49 am

Wow, girl! This is absolutely delicious. Something I would love to make with my friends before the morning run!

Michell says

October 05, 2014 at 7:16 am

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

January 27, 2014 at 9:07 pm

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

January 23, 2014 at 5:14 am

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

- Jennifer says
  
  January 23, 2014 at 8:40 am
  
  You could just try squeezing the juice from the roasted lemons and adding a little extra virgin olive oil.
  
Kyrstie @ A Fresh Legacy says

January 20, 2014 at 7:14 pm

This is a stunning looking salad Jennifer. Beautiful.

thelittleloaf@gmail.com says

January 16, 2014 at 3:20 am

Thanks for the mention Jennifer! This recipe looks absolutely gorgeous - just the kind of thing I love to eat for lunch.

- Jennifer says
  
  January 16, 2014 at 12:18 pm
  
  You're welcome 😀
  
Maureen | Orgasmic Chef says

January 15, 2014 at 10:43 pm

I couldn't agree more! This would be perfect for tomorrow's lunch!

Rosa says

January 15, 2014 at 5:10 pm

A mouthwatering salad! Really beautiful and tasty.

Cheers,

Rosa

Laura (Tutti Dolci) says

January 15, 2014 at 3:45 pm

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

Roasted Moroccan Carrot Salad with chickpeas {vegan}