Description
Roasted Carrot and Chickpea Salad is a vibrant, nutrient-packed dish that combines sweet, caramelized carrots with protein-rich chickpeas. This colorful salad is not just visually appealing; it delivers a delightful burst of flavor in every bite. Perfect for any occasion—from cozy family dinners to festive gatherings—this salad is sure to impress with its stunning presentation and wholesome ingredients.
Ingredients
Scale
- 4 medium carrots, peeled and cut into sticks
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 tablespoons olive oil, divided
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt, to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss carrot sticks with 2 tablespoons olive oil, cumin, smoked paprika, and salt until evenly coated.
- Spread seasoned carrots on the baking sheet in a single layer. Roast for 25 minutes.
- After 15 minutes of roasting, add chickpeas to the baking sheet and toss with carrots.
- While roasting, whisk together lemon juice, remaining olive oil, and additional salt in a small bowl.
- Once roasted, let the vegetables cool slightly before tossing them in a large bowl with the dressing and chopped herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg