Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Roast carrot, cumin and chickpea salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 300g Chanteney carrots, scrubbed and halved
- 2 tsp cumin seeds
- olive oil
- 400g tin chickpeas, rinsed and drained
- ½ lemon, juiced
- 1 bunch parsley, leaves picked
- 100g feta, crumbled
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the carrots and cumin in a roasting tin. Add some seasoning and a tbsp olive oil and toss everything together. Roast for 20-25 minutes or until tender.
- STEP 2
Tip the chickpeas into a bowl, add the carrots and any juice from the roasting tin then divide between two plates and scatter over feta to finish.
