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Roasted Moroccan Carrot Salad with chickpeas

Jennifer Schmidt
  • 55 minutes
  • Serves

INGREDIENTS

1 cup

Baby spinach, leaves

12

Carrots, small

1

tin Chickpeas

1/3 cup

Dates

1 clove

Garlic

1 cup

Rocket

1/2

Unwaxed lemon

1

Pomegranate molasses

2 tsp

Cinnamon, ground

2 tsp

Paprika, smoked sweet

1

Salt

1 tbsp

Olive oil

1 tbsp

Almonds, toasted

1 tsp

Cumin, ground

1/2 cup

Yoghurt

1

Red onion (peeled and chopped into eighths)