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
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.
