Moroccan carrot and chickpea warm salad
Warm spiced carrot and chickpeas with lemon and fresh herbs, filling enough to eat as a snack plate.
- Time35 min
- LevelEasy
- Costabout £0.60 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan).
- 2
Toss the carrots and chickpeas with the oil, cumin, cinnamon and paprika on a large tray.
- 3
Roast for 25 minutes, stirring once, until the carrots are tender and the chickpeas crisp.
25 min - 4
Tip into a bowl and add the lemon juice and herbs.
- 5
Toss and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.