Roasted Moroccan-Spiced Carrot and Chickpea Salad

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad combining roasted spiced carrots with tender chickpeas and a bright lemon dressing, perfect for a Whole30 lunch or side. This Mediterranean-inspired Whole30 recipe (vegan), ready in about 40 minutes, pairs canned chickpeas, rinsed and drained, extra virgin olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

4 large carrots, peeled and cut into 1-inch pieces
1 can (15 oz) canned chickpeas, rinsed and drained
3 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1 tsp sea salt
1/2 tsp ground black pepper
3 tbsp fresh lemon juice
1/4 cup fresh parsley, chopped
1/4 cup toasted sliced almonds

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Instructions

Step 1: Preheat oven to 425°F. Toss 4 large peeled and cut carrots with 2 tbsp extra virgin olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper in a bowl until evenly coated.
Step 2: Spread the carrots on a baking sheet in a single layer and roast for 25 minutes, turning halfway through, until tender and caramelized at the edges.
Step 3: While carrots roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) rinsed and drained chickpeas and cook for 5 minutes, stirring occasionally, until chickpeas are slightly crisped.
Step 4: In a large bowl, combine roasted carrots, crisped chickpeas, 3 tbsp fresh lemon juice, and 1/4 cup chopped fresh parsley. Toss gently to combine.
Step 5: Sprinkle 1/4 cup toasted sliced almonds over the salad just before serving for crunch.