Salads Mediterranean
Moroccan Chickpea & Roasted Carrot Salad
Method
Roast Carrots: Toss carrot rounds with olive oil, cumin, and cinnamon, then bake at 200°C for 20 minutes.
Combine Base: Mix the drained chickpeas and warm roasted carrots together in a large serving bowl.
Dress Salad: Drizzle the fresh lemon juice and sea salt over the mixture, tossing to coat.
Garnish Plate: Scatter the toasted pumpkin seeds over the top for immediate crunch and serving.
Chef's Tip
Nutritional Insight: This plant-based combination delivers optimal prebiotic soluble fibre to feed beneficial gut microbes and promote steady metabolic pacing. Culinary Hack: Roast the carrots ahead of time during Sunday meal prep to assemble this high-fibre plate in under two minutes.
Nutrition Facts
Per serving
165
Calories
6 g
Protein
7 g
Fat
17 g
Carbs
