Moroccan Roasted Carrot salad with chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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
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 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DEBARIZONA.
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 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DEBARIZONA.
Nutritional Info 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
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