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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Roasted Moroccan Carrot Salad with chickpeas {vegan}

    Published: Jan 15, 2014 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This Roasted Moroccan Carrot Salad is a fantastic vegan salad packed full of spices- and hearty and satisfying enough to feed a crowd.

    Roasted Moroccan Carrot Salad with Chickpeas Recipe - this fantastic vegetarian salad is packed full of spices and hearty and satisfying enough to feed a crowd | Get the recipe at deliciouseveryday.com

    During the long, hot and sticky days of  summer I crave something cold, yet substantial to eat.

    Salads are what I turn to, but not the bland iceberg lettuce, tomato and cucumber salads I grew up eating. I want salads that are interesting, flavorful and satisfying enough that they become a healthy meal in and of themselves.

    This Roasted Moroccan Carrot Salad with Chickpeas fits the bill perfectly and is a riff of one of my all time favourite salads - this Moroccan Chickpea Salad.

    Roasted Moroccan Carrot Salad with Chickpeas Recipe - this fantastic vegetarian salad is packed full of spices and hearty and satisfying enough to feed a crowd | Get the recipe at deliciouseveryday.com

    I love the spices in this salad - sweet smoked Spanish paprika (my favourite is La Dalia Sweet Smoked Paprika, cinnamon and cumin.

    And as the carrots, onions and lemon roast, they fill the kitchen with the most amazing aroma.

    The sweetness of the roasted carrots and onions in this salad contrast beautifully here with the tangy yoghurt and sharp mouth-puckering goodness of the pomegranate molasses.

    If you've never had pomegranate molasses before, and are a fan of zingy sharp flavours, like me, then you need to get your hands on a bottle (I recommend the Cortas brand), or make your own, which is amazingly simple to do (see this lovely recipe from The Little Loaf).

    Roasted Moroccan Carrot Salad with Chickpeas Recipe - this fantastic vegetarian salad is packed full of spices and hearty and satisfying enough to feed a crowd | Get the recipe at deliciouseveryday.com

    Still hungry? For more simple and delicious vegan recipe ideas, be sure to snag a copy of my free Ultimate Vegan Toolkit!

    Recipe

    Roasted Moroccan Carrot Salad with chickpeas

    This Roasted Moroccan Carrot Salad is a fantastic vegan salad packed full of spices and hearty and satisfying enough to feed a crowd. Serves 2 as a main or 4 as a side dish.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 25 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: Salads, Vegan, vegetarian
    Keyword: Delicious Everyday, Roasted Moroccan Carrot Salad, salad recipe
    Servings: 4 servings
    Calories: 364kcal
    Author: Oh My Veggies

    Ingredients

    • 12 small carrots peeled and quartered
    • 1 red onion peeled and chopped into eighths
    • ½ 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
    • ⅓ cup dates halved and finely diced
    • 1 tbs slivered almonds toasted
    • ½ cup yoghurt
    • pomegranate molasses
    US Customary - Metric

    Instructions

    • Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
    • Place the spinach and arugula in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds and serve with yoghurt swirled with pomegranate molasses.

    Notes

    I'd suggest using smaller carrots here as they are less woody and sweeter, however regular carrots are fine just chop them into smaller pieces before roasting.

    Nutrition

    Calories: 364kcalCarbohydrates: 62gProtein: 13gFat: 9gSaturated Fat: 1gCholesterol: 3mgSodium: 158mgPotassium: 1173mgFiber: 16gSugar: 24gVitamin A: 31945IUVitamin C: 24.4mgCalcium: 201mgIron: 4.7mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Did you make this recipe?

    I'd love to see! Share your photo on Instagram and use the hashtag #deliciouseveryday for a chance to be featured or share it on my Facebook page. 

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    Roasted Moroccan Carrot Salad with Chickpeas Recipe - this fantastic vegetarian salad is packed full of spices and hearty and satisfying enough to feed a crowd | Get the recipe at deliciouseveryday.com
    « Portobello and Spinach Lasagna Roll-Ups
    This Week's Meatless Meal Plan | 01.20.14 »

    Delicious Everyday, Gluten Free Vegetarian Recipes, Gluten-free Vegan Recipes, Salads, Vegan Recipes, Vegan Salads, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      Your salad looks delicious and so flavorful, I'd happily eat this for lunch any day!

      Reply
    2. Rosa says

      November 30, -0001 at 12:00 am

      A mouthwatering salad! Really beautiful and tasty.Cheers,Rosa

      Reply
    3. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      I couldn't agree more! This would be perfect for tomorrow's lunch!

      Reply
    4. [email protected] says

      November 30, -0001 at 12:00 am

      5 stars
      Thanks for the mention Jennifer! This recipe looks absolutely gorgeous - just the kind of thing I love to eat for lunch.

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        You're welcome 😀

        Reply
    5. Kyrstie @ A Fresh Legacy says

      November 30, -0001 at 12:00 am

      This is a stunning looking salad Jennifer. Beautiful.

      Reply
    6. Kate says

      November 30, -0001 at 12:00 am

      Do you have any suggestions for a non-yogurt dressing?

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        You could just try squeezing the juice from the roasted lemons and adding a little extra virgin olive oil.

        Reply
    7. Miss Food Fairy says

      November 30, -0001 at 12:00 am

      What a lovely salad! And so colourful. Perfect for meatless Mondays. Thank you for the inspiration and for sharing - can't wait to try this!

      Reply
    8. Michell says

      November 30, -0001 at 12:00 am

      5 stars
      Wow!! This recipe is amazing. I think I just found what I'm making for lunch. I love the pomegranate molasses addition, but I don't have any. I do, however, have a pomegranate, some POM juice, and some molasses 🙂

      Reply
    9. Agness says

      November 30, -0001 at 12:00 am

      5 stars
      Wow, girl! This is absolutely delicious. Something I would love to make with my friends before the morning run!

      Reply
    10. Janine says

      November 30, -0001 at 12:00 am

      Hi Jennifer, just saw this wonderful salad on pinterest. Will try it out at the weekened. Nice idea. xoxo Janine

      Reply
    11. Linda says

      November 30, -0001 at 12:00 am

      5 stars
      This looks delicious! Question: since some of our kids are vegan, could I just add some pomegranate molasses to the salad? I love the flavour, and just want to omit the yoghurt!.

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        Yes, you can definitely do that. You could also substitute a dairy-free yogurt. I bet coconut yogurt would be delicious with this.

        Reply
        • Linda says

          November 30, -0001 at 12:00 am

          5 stars
          Thanks Nicole, I decided to omit any yoghurt, and it was a hit with everyone! This is a keeper!

          Reply
    12. Dr. Cowan's Garden says

      November 30, -0001 at 12:00 am

      5 stars
      Love all these gorgeous flavours. Nice to see a different take on what to do with carrots. I can’t wait to try this roasted Moroccan carrot salad with chickpeas. Really enjoy the step by step pics….makes me confident of what it should look like! Thanks!!

      Reply
    13. Tinna says

      November 30, -0001 at 12:00 am

      5 stars
      The spice mix of lemon, smoled paprika, cumin & cinamon is a killer!

      Reply
    4.70 from 13 votes (5 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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