Appetizers / Soups / Salads

Moroccan Roasted Carrot salad with chickpeas is for Salad.

Moroccan Roasted Carrot salad with chickpeas takes 15 minutes to prepare.

Moroccan Roasted Carrot salad with chickpeas takes 30 minutes to cook.

Moroccan Roasted Carrot salad with chickpeas makes 4 servings.

The ingredients for Moroccan Roasted Carrot salad with chickpeas are:

0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 fruit without seeds Lemons
2 tsp Paprika
1.5 tsp Cumin seed
1 tbsp Olive Oil
1 clove Garlic
3 cup, shredded Romaine Lettuce (salad)
0.1 oz Almonds, Market Pantry - Slivered = 20 Almonds
3 oz Spinach - Dole Baby Spinach
.75 cup Chickpeas (garbanzo beans)
1 cup carrots sliced longways

Here is how you make Moroccan Roasted Carrot salad with chickpeas:

Preheat the oven to 350 and line a baking sheet with baking paper. Place the carrots, red onion (quartered) and lemon in a bowl along with the spices, olive oil, garlic, and a pinch of salt.Toss well to coat evenly. spread out evenly on the baking sheet and roast for 30 minutes or until tender and slightly carmelized. Set aside to cool. When cool, add the chickepeas and toss well to coat in the spiced oil. Place the spinach and romaine in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with the slivered almonds. Serve with "pomegranate yogurt" (plain yogurt with pomegrante juice mixed in), calories not included.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user DEBARIZONA.

The nutritional information for Moroccan Roasted Carrot salad with chickpeas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 131.6

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 178.8 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 6.4 g
• Protein: 5.0 g