Quick & Easy Dinner Ideas Series: Spiced Roasted Carrot and Chickpea Salad Recipe

A great way to use up any carrots in the bottom of the fridge that have seen better days… You could also substitute pumpkin for the carrots if you don’t have any on hand.

Spiced Roasted Carrot and Chickpea Salad Recipe Ingredients

  • 3-4 carrots, peeled and chopped into 8 pieces each
  • 1/2 tsp ground cumin
  • Olive oil
  • 1/2 tin (200g) chickpeas, drained and rinsed in clean water
  • 2-3 large handfuls mixed salad or baby spinach leaves
  • 1/2 cucumber, sliced
  • Handful cherry tomatoes, chopped in half
  • 8 black kalamata olives
  • Small piece danish fetta (approx 100g), crumbled
  • Juice of 1/2 lemon
  • Salt and pepper

Spiced Roasted Carrot and Chickpea Salad Recipe Method

Preheat oven to 180°. Place carrots, cumin, salt, pepper and a glug of olive oil into zip lock bag and toss until carrots are evenly coated in oil and cumin. Tip out into a baking dish and roast for 20-30 minutes, turning occasionally until golden. When cooked allow to cool slightly for 10-15 minutes.

While carrots are roasting, combine remaining ingredients in a large salad bowl. Add carrots to salad once cooled, and then dress with lemon juice, a drizzle of olive oil (if necessary, there may be enough oil left on the carrots) and salt and pepper to taste.

Serve with bbq’ed/grilled/pan fried fish (snapper or blue eye work really well) or lamb cutlets rubbed with a little harissa paste and a lemon wedge on the side.

Leftover salad is great to take for lunch the next day (just don’t put the carrots in whilst they are still hot and only dress the salad when you are ready to eat or or you will end up with a soggy salad).