Moroccan-Style Roasted Carrots & Chickpea Salad
This salad combines the natural sweetness of roasted carrots with hearty chickpeas, coated in warm Moroccan-inspired spices like cumin, coriander, and cinnamon. Tossed with fresh herbs, a tangy citrus dressing, and crunchy nuts, it’s a wholesome Mediterranean dish that works as a side or a light main meal.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the roasted carrots & chickpeas:
4 medium carrots, peeled and cut into sticks or rounds
1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp ground cinnamon
Salt and black pepper, to taste
For the salad base:
3 cups baby spinach or arugula (or a mix)
½ small red onion, thinly sliced
¼ cup fresh parsley, chopped
2 tbsp fresh mint leaves, chopped
For the dressing:
3 tbsp olive oil
Juice of 1 lemon (or ½ orange + ½ lemon for sweetness)
1 tsp honey (or maple syrup)
1 small garlic clove, grated or minced
Salt and pepper, to taste
Optional toppings:
¼ cup toasted almonds or pistachios, roughly chopped
¼ cup crumbled feta cheese
Pomegranate seeds (for brightness)
Instructions
1. Preheat: oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Season carrots & chickpeas: In a bowl, toss carrots and chickpeas with olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper. Spread evenly on the baking sheet.
3. Roast: for 20–25 minutes, flipping halfway, until carrots are golden and tender, and chickpeas slightly crispy.
4. Make dressing: In a small jar, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper until emulsified.
5. Assemble salad: On a large platter, arrange spinach/arugula. Add roasted carrots and chickpeas. Sprinkle over onion, parsley, and mint. Drizzle dressing generously.
6. Finish: Top with toasted nuts, crumbled feta, and pomegranate seeds if using. Serve warm or at room temperature.
Notes & Tips
For extra flavor, add a pinch of ground turmeric or ras el hanout to the spice mix.
You can swap carrots with sweet potatoes or pumpkin for variety.
Make it vegan by skipping the feta or replacing it with a plant-based cheese.
Best served fresh, but leftovers keep in the fridge for up to 2 days.
❓ frequently asked questions FAQ
Q: Can I prepare this in advance?
Yes! Roast the carrots and chickpeas ahead of time, then assemble with fresh greens and dressing before serving.
Q: What protein can I add?
Grilled chicken, lamb, or even salmon pair beautifully for a complete meal.
Q: Is this salad served warm or cold?
It can be enjoyed either warm (right after roasting) or cold as a meal-prep option.
Nutrition information
Calories: ~285
Protein: 8g
Carbs: 36g
Fat: 12g
Fiber: 8g