Description
A vibrant and flavorful salad featuring sweet roasted carrots and delightfully crispy chickpeas, tossed with fresh greens and crumbled feta cheese. A healthy and easy meal perfect for any day.
Ingredients
1 lb (450g) carrots, peeled and sliced diagonally
1 can (400g / 15 oz) chickpeas, rinsed and patted dry
3 tbsp (45ml) olive oil, divided
1 tsp (5g) cumin
1/2 tsp (2.5g) paprika
2 cups (50g) mixed greens or arugula
1/3 cup (80g) crumbled feta cheese
2 tbsp (30ml) lemon juice
Salt to taste
Pepper to taste
Instructions
Preheat oven to 400°F (200°C).
On a baking sheet, toss carrots and chickpeas with 2 tbsp olive oil, cumin, paprika, salt, and pepper until well coated.
Roast for 20-25 minutes until carrots are tender and chickpeas are crispy and golden.
Let the roasted mixture cool slightly for 5-10 minutes.
Place mixed greens on a platter or in individual bowls.
Top the greens with the warm roasted carrot and chickpea mixture.
Sprinkle generously with crumbled feta cheese.
Drizzle with the remaining 1 tbsp olive oil and the fresh lemon juice before serving.
Toss gently and season with additional salt and pepper if desired.
Notes
Honey roasted carrots also work great here for a sweeter variation; drizzle a teaspoon of honey over carrots before roasting.
Pattig dry the chickpeas thoroughly is crucial for them to get a nice crunch, acting like delicious croutons.
Ensure the baking sheet is not overcrowded to allow proper crisping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: Mediterranean
Nutrition
- Calories: 260 kcal
- Sodium: 250mg
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 25mg
Keywords: roasted carrot, chickpea salad, feta, healthy salad, vegetarian, easy lunch, mediterranean, quick dinner
