Roasted Carrot and Chickpea Salad with Cumin

Roast carrot, cumin and chickpea salad

  • serves 2
  • A little effort

Roast carrots for a quick salad or an easy midweek meal for two. Instead of roasting the chickpeas as well, they are mixed with the carrots once roasted, so they retain their lovely texture. Cumin adds a subtle spice and feta crumbled over the top is all it needs. Serve with crusty bread on the side if you like

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Ingredients

  • Chanteney carrots 300g, scrubbed and halved
  • cumin seeds 2 tsp
  • olive oil
  • chickpeas 400g tin, rinsed and drained
  • lemon ½, juiced
  • parsley 1 bunch, leaves picked
  • feta 100g, 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.

Check out more of our best chickpea recipes here...

Avocado on Toast Recipe with Chickpeas and Miso

Nutritional Information

  • Kcals 420
  • Fat 25.5g
  • Carbs 27.6g
  • Fibre 9g
  • Protein 18.4g
  • Salt 2.8g
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