Hearty chickpeas, sweet carrots, and Moroccan spices come together in this healthy, flavorful salad. Enjoy this vegan, oil-free, gluten-free recipe warm or cold, as a side for Baked Falafel Cakes or an appetizer for Fall Vegetable Tagine.
EASY Servings: 4 Ready In: 30 minutes
1 (15-oz) can chickpeas (or 1 1/2 cups cooked chickpeas)
2 tbsp. tahini
1 juice orange
1 tsp. cumin
1 tsp. paprika
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. turmeric
1/4 tsp. salt
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh parsley
1/2 cup green olives
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Gather ingredients. Preheat oven to 425 F.
To prepare the salad: Peel the carrots. Slice into 1/2-inch thick disks.
Drain and rinse the chickpeas
Spread the carrots and chickpeas into a single layer on a baking sheet.
Roast at 425F for 20-25 minutes, until the carrots are tender and golden around the edges.
To make the dressing: Zest and juice the orange into a medium bowl.
Add the tahini, lemon juice, and all of the dried spices (or a premade Tagine spice mix, if using) and salt.
Whisk together using a fork.
Slice the olives. Chop the parsley and mint, if needed.
To make the salad: When the carrots and chickpeas are done roasting, remove from the oven and immediately combine with the dressing. Toss well to evenly coat.
Add the olives, chopped mint, and chopped parsley.
Stir well to combine and taste to adjust seasoning.
Enjoy at room temperature or slightly warmed. The flavors will develop even more after a day.
Chef's Tip: If you have a premade Tagine spice mix, you can use it here in place of the dried spices.
Yield: 5 cups
Serving size: 1/4 of a recipe (about 1 1/4 cups).
Calories From Fat (28%) 67.85
% Daily Value
Total Fat 8.08g 12%
Saturated Fat 1.07g 5%
Cholesterol 0mg 0%
Sodium 394.85mg 16%
Potassium 705.89mg 20%
Total Carbohydrates 36.6g 12%
Fiber 10.85g 43%
Protein 8.69g 17%
Calcium 46.65mg 5%
Iron 136.89mg 761%
Vitamin A 19792.81IU 396%
Vitamin C 2.15mg 4