Oh My Veggies · by Nicole★ 4.7 (13)
Roasted Moroccan Carrot Salad with chickpeas
NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 26%
CARBS 74G74% OF CAL
16G FIBER32G SUGAR26G OTHER
FAT 9G20% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted carrots and chickpeas on greens with warm spices, dates, almonds, and pomegranate. Hearty enough for a main course, it balances sweet fruit, bitter greens, and savory legumes.
mainmoroccansaladbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 55M
CAL 20%·PRO 26%
CARBS 74G74% OF CAL
16G FIBER32G SUGAR26G OTHER
FAT 9G20% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 771mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1317mg
- Calcium
- 233mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.