Olive Magazine
Roasted Carrot and Chickpea Salad with Cumin

Roast carrot, cumin and chickpea salad

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal420
fat25.5g
carbs27.6g
fibre9g
protein18.4g
salt2.8g
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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.

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