Ingredients

• 500 g Carrots
• 400 g Chickpeas (canned, drained and rinsed)
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Sweet paprika
• 0.5 tsp Ground cinnamon (optional)
• 0.5 tsp Salt
• 0.25 tsp Freshly ground black pepper
• 0.5 Preserved lemon (skin only, rinsed and diced)
• 0.25 cup Fresh cilantro, chopped
• 2 tbsp Fresh mint, chopped
• 2 tbsp Argan oil
• 1 tbsp Fresh lemon juice
• 1 tsp Honey (or maple syrup)
• 1 pinch Red pepper flakes (optional)

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   In a large bowl, toss the peeled and thickly sliced carrots with olive oil, cumin, paprika, cinnamon (if using), salt, and pepper. Spread the carrots in a single layer on a baking sheet lined with parchment paper.

3. 3

   Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized. Add the chickpeas to the baking sheet with the carrots for the last 5 minutes of roasting to warm them through.

4. 4

   Meanwhile, prepare the dressing: in a small bowl, whisk together the argan oil, fresh lemon juice, honey, and red pepper flakes (if using).

5. 5

   In a large serving bowl, combine the warm roasted carrots and chickpeas with the diced preserved lemon, chopped fresh cilantro, and chopped fresh mint.

6. 6

   Pour the dressing over the salad and gently toss to coat all ingredients.

7. 7

   Serve warm or at room temperature.