Lunch

Charred Carrot & Spiced Chickpea Salad with Pomegranate Molasses Vinaigrette

Name: Charred Carrot & Spiced Chickpea Salad with Pomegranate Molasses Vinaigrette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 300g mixed carrots, cut into 5cm batons; 1 can (400g) chickpeas, drained & dried; 2 tsp ras el hanout spice blend; 2 tbsp olive oil; 3 tbsp pomegranate molasses; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 cups baby spinach or rocket; ⅓ cup pomegranate arils; ¼ cup fresh mint leaves; Sea salt & black pepper

Rainbow carrots blistered until caramelised, tossed with crispy roasted chickpeas dusted in ras el hanout, dressed in tangy pomegranate molasses vinaigrette, and finished with pomegranate arils and torn mint. A satisfying vegetable-forward lunch that tastes far more complex than it is.

1014calper serving 42gprotein 158gcarbs 27gfat 10min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this