Sweet roasted carrots tossed with chickpeas, lemon, cilantro, and warm Moroccan spices. A healthy, make-ahead spring salad that works as a side or light main.

Prep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings: 4 servingsDifficulty: Medium

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This spring salad pairs the natural sweetness of roasted carrots with hearty, fiber-rich chickpeas and a hit of warm Moroccan spice. It is fresh, filling, and tastes like a trip to Marrakech.

Ingredients

  • 500 g (1 lb) carrots, peeled and cut into batons
  • 1 can (400 g / 14 oz) chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 2 teaspoons Moroccan spice blend (ras el hanout)
  • 2 tablespoons lemon juice
  • 30 g (1 cup) fresh cilantro, chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Toss the carrot batons in a large bowl with the olive oil and Moroccan spice blend until evenly coated. Spread them out in a single layer on the baking sheet.
  3. Roast for 25 to 30 minutes, until the carrots are tender and lightly charred at the edges.
  4. In a large bowl, combine the roasted carrots, chickpeas, lemon juice, and chopped cilantro. Season with salt and pepper to taste.
  5. Transfer to a serving platter and let cool slightly before serving.

Tips

  • The carrots can be roasted ahead and kept in the refrigerator; toss with the remaining ingredients just before serving.
  • Add a pinch of chili powder or harissa if you like a little heat.

Nutrition Information

Calories: about 220 per serving | Protein: 8 g | Carbs: 28 g | Fat: 10 g

HealthyMoroccanSpringSaladRoasted vegetables

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