Moroccan roasted carrot salad

Ingredients for 2 servings:

• 600 g carrot(s)
• 265 g chickpeas, cooked
• 1 onion(s), red
• 2 tbsp vegetable oil
• 1 tsp cumin powder
• 1 tsp smoked paprika powder
• 1 tsp cinnamon
• 1 tsp garlic powder
• salt and pepper
• n. B. Date(s)
• n. B. almond sticks
• 2 handfuls of salad mix or spinach
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp agave syrup
• 1 tsp mustard, grained
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

vegan, with chickpeas, dates and almonds

Cut the carrots into long sticks. Cut the onion into eighths, rinse the chickpeas, and let them drain. Combine everything in a large bowl. Mix the oil and seasonings and add to the vegetables. Toss everything well. Spread on a baking sheet and bake in a preheated oven at 180°C for about 30-40 minutes, until the carrots are browned. Mix the salad dressing and mix it into the salad. Divide the salad between two bowls. Arrange the baked vegetables on top of the salad. Finally, chop the dates and scatter them over the salad with the slivered almonds.