Roast carrot and chickpea salad
Prep time: 40 minsTotal time: 
Roast carrot and chickpea salad
The warm, earthy notes of cumin and the sweet, tangy flavour of orange give a boost to this hearty salad. Great eaten warm or cold, try stuffing it into pitta with some cool yogurt and extra fresh herbs
Prep time: 40 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 450g carrots, peeled and cut into 2cm-thick diagonal slices
- 2 x 380g cartons SO Organic chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 garlic clove, finely crushed
- 1½ tsp ground cumin
- 1½ tsp smoked paprika
- zest and juice of 1 orange
- handful mint leaves, finely chopped
- handful parsley leaves, finely chopped
- 50g dairy-free yogurt
- 30g pomegranate seeds
- pitta breads, to serve (optional)
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. In a bowl, toss the carrots and chickpeas with the oil, garlic and spices. Season well. Transfer to a large baking tray and roast for 10 minutes. Stir, return to the oven and roast for a further 15 minutes until the carrots are just tender – they should still have a little bite. Remove from the oven and toss with the orange zest and juice; cool slightly.
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When the chickpeas and carrots are just warm, toss with the chopped herbs. Season to taste. Drizzle with the yogurt and scatter with pomegranate seeds. Serve with pittas on the side, if liked, to make the salad more substantial.
Saving this for lunch the next day? Store the pomegranate and yogurt in individual pots, then add just before eating.
