Roasted Moroccan Carrot Salad recipe |
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4.65 from 14 votes

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.
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
Servings 4 servings
Calories 364kcal
Author Jennifer Schmidt


  • 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


  • 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.


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.


Calories: 364kcal | Carbohydrates: 62g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 158mg | Potassium: 1173mg | Fiber: 16g | Sugar: 24g | Vitamin A: 31945IU | Vitamin C: 24.4mg | Calcium: 201mg | Iron: 4.7mg