Warm Moroccan chicken, chickpea and roasted carrot salad

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Serves: 4
Time to make: 20 mins
Total cost: $18.80 / $4.70 per serve
(at time of publication)

Diabetes friendly Gluten free High fibre High protein Low kilojoule Low sodium

Ingredients
Nutrition info.

Full ingredients list:

2 large carrots, chopped into 2cm pieces
400g can no-added-salt chickpeas, rinsed, drained
2 teaspoons gluten-free Moroccan seasoning
2 cups shredded cooked chicken breast
6 cups baby spinach
50g reduced-fat feta, crumbled
1/4 cup slivered almonds, toasted

Nutritional information (per serve)

Kilojoules:

1,499kJ

Calories:

359cal

Protein:

33.6g

Total fat:

15.8g

Saturated fat:

3.7g

Carbohydrates:

16.8g

Sugars:

4.7g

Dietary fibre:

8.2g

Sodium:

491mg

Calcium:

186mg

Iron:

2.4mg

Instructions

Instructions and steps:

Step 1Preheat oven to 220°C and line a large baking tray with baking paper.

Step 2Spread carrots and chickpeas onto baking tray. Drizzle with 1 tablespoon of olive oil, plus the Moroccan seasoning, and toss gently to coat. Bake for 15–20 minutes, or until carrot is tender and the chickpeas are slightly crisp.

Step 3Toss carrot and chickpeas with chicken and baby spinach. Divide among 4 serving plates, and top with crumbled feta and slivered almonds to serve.