Moroccan Chickpea and Carrot Salad
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 bunch of rainbow carrots (washed and trimmed)
- 1 small red onion (cut into ½-inch pieces)
- 2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 2 tablespoons coconut oil (in liquid form)
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ¼ teaspoon ground turmeric
- Dash of cayenne
- Sea salt or pink salt
- Freshly ground black pepper
- Drizzle of extra-virgin olive oil
- Juice of ½ lemon (plus more for serving)
- ¼ cup sliced almonds (toasted)
- ¼ cup parsley (roughly chopped)
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Preparation
Step 1
-Pre-heat the oven to 425 degrees. Line a rimmed baking sheet with parchment and set aside. Cut the carrots into ¼-inch rounds, and place them on the baking sheet along with the onion, chickpeas, and coconut oil. Toss well and add the spices, salt, and pepper.
Step 2
-Roast for 25 to 35 minutes, tossing halfway, until caramelized and cooked through. Remove from the oven and toss with a drizzle of olive oil and squeeze of lemon. Season with salt and pepper to taste and add more olive oil and lemon as needed.
Step 3
-Stir in the toasted almonds and parsley, and serve alone or over hummus (or greens!) with an additional squeeze of lemon.
Step 4
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