Healthy Kids

Moroccan carrot salad recipe

A zesty chickpea and carrot salad with the perfect kick of cumin and za’atar.

Written by Stephanie Alexander Kitchen Garden Foundation
  • Serves: 6

  • Fresh from the garden: Carrots, garlic, lemon, mint, parsley

  • Season: Winter

Note: If using dried chickpeas, soak them in cold water overnight, drain and then simmer in plenty of fresh water for 1 hour.

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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Equipment









What to do

Remember to put a damp tea towel under your chopping board to stop it from slipping.
    1. Preheat the oven to 180°C.

    2. Prepare all of the ingredients based on the instructions in the ingredients list.

    3. Place the carrots in the roasting tin and cook for about 15 minutes, or until cooked through and golden brown.

    4. Combine the chickpeas with the remaining ingredients in the salad bowl.

    5. Add the roasted carrots and mix through.

    6. Serve at room temperature.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

kitchengardenfoundation.org.au

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