Garden fresh carrots are roasted, finished with a little honey and tossed with golden raisins, pepitas and fresh herbs. And if that isn’t delicious enough, it gets dolloped with a yogurt dressing and dappled with spicy chickpeas (garbanzo beans as they’re also referred to).
Nutrient dense carrots are transformed when roasted and the natural sugars turn them candy-like. I’d be happy eating them as-is, but add the raisins, fresh herbs, pepitas and dressing and you’ve got yourself a pretty fabulous salad.
Of course before I even got to assemble the salad I’ve already scarfed down half the chickpeas. Okay, maybe not half, but who can resist them when they’re all warm and spicy? Not this girl. They look so unsuspecting. Oh well, there are far worse things I could be snacking on as I make dinner.
You can serve this as a side salad with some roasted or grilled chicken, pork or salmon but I like it just as is. Perfect for a meatless Monday. If you’re into that kind of thing.
Cheers, Lovoni
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- LIME YOGURT DRESSING
- 1/2 cup plain Greek yogurt
- 1 teaspoon finely grated lime zest
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 garlic clove, crushed
- pinch salt & pepper
- ROASTED CHICKPEA & CARROT SALAD
- 2 (15.5 oz/439g) can chickpeas (garbanzo beans), rinsed & drained
- 2 teaspoons olive oil, plus 1 tablespoon extra
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 2 lbs (900g) carrots, peeled & cut into batons
- pinch salt & pepper
- 1 tablespoon honey
- 1/3 cup golden raisins (sultanas)
- 1/3 cup pepitas)
- 1/3 cup thinly sliced green onions
- 1/3 cup coarsely chopped mint leaves
- 1/3 cup coarsely chopped Italian parsley
- 1/3 cup coarsely chopped cilantro (coriander)
- To make the dressing: Whisk all ingredients in a small bowl; set aside in the fridge until ready to use.
- Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- Toss chickpeas, 2 teaspoons of oil, paprika, cayenne pepper, cumin & garlic salt on one of the baking sheets. Roast for 30 minutes, stirring once during cooking, until browned & toasted.
- On the other baking sheet, toss carrots, remaining 1 tablespoon of olive oil, salt & pepper. Spread into a single layer. Roast for 30 minutes, turning once during cooking. Drizzle with honey; toss to coat. Roast a further 5 minutes or until brown & glazed; cool slightly.
- Toss warm carrots with raisins, pumpkin seeds, green onions, mint, parsley, cilantro & half the chickpeas. Arrange on a platter, dollop with dressing & scatter remaining chickpeas over the top.
- Serves 4 to 6 as a main meal. Or 6 to 8 as a side.
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