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+ servings

Moroccan Chickpea and Carrot Salad

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 4 servings


  • 1 bunch of rainbow carrots washed and trimmed
  • 1 small red onion cut into ½-inch pieces
  • 2 cups cooked chickpeas or one 15-ounce can, rinsed and drained
  • 2 tablespoons coconut oil in liquid form
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground turmeric
  • Dash of cayenne
  • Sea salt or pink salt
  • Freshly ground black pepper
  • Drizzle of extra-virgin olive oil
  • Juice of ½ lemon plus more for serving
  • ¼ cup sliced almonds toasted
  • ¼ cup parsley roughly chopped


  • -Pre-heat the oven to 425 degrees. Line a rimmed baking sheet with parchment and set aside. Cut the carrots into ¼-inch rounds, and place them on the baking sheet along with the onion, chickpeas, and coconut oil. Toss well and add the spices, salt, and pepper.
  • -Roast for 25 to 35 minutes, tossing halfway, until caramelized and cooked through. Remove from the oven and toss with a drizzle of olive oil and squeeze of lemon. Season with salt and pepper to taste and add more olive oil and lemon as needed.
  • -Stir in the toasted almonds and parsley, and serve alone or over hummus (or greens!) with an additional squeeze of lemon.