Salade de carottes rôties et pois chiches – roasted carrot and chickpea salad Recipe
A warm salad of roasted carrots and chickpeas with a French twist – herbs, garlic and a light vinaigrette. It looks like a healthy salad but fills you up like a proper main. The flavours are a little reminiscent of Middle Eastern cooking, just milder and more “bistro” in style.
Roasting the carrots and chickpeas concentrates their sweetness and nuttiness, while the simple French-style vinaigrette ties everything together into a hearty yet light meal.
Chef's tips
Dry the chickpeas thoroughly before roasting so they can crisp up slightly in the oven. Don’t overcrowd the baking tray – the vegetables should roast, not steam.
How to serve
Serve on a bed of mixed salad leaves or baby spinach. For extra crunch, sprinkle with toasted pumpkin seeds or almonds just before serving.
Ingredients
- carrot peeled, cut into thick batons or diagonal slices - 500 g
- canned chickpeas weight after draining - 240 g
- red onion cut into thin slices - 1 piece
- garlic one clove for roasting, one for the dressing - 2 clove
- olive oil for roasting and the dressing - 4 tablespoon
- honey - 1 tablespoon
- apple cider vinegar or wine vinegar - 1.5 tablespoon
- Dijon mustard - 1 teaspoon
- ground cumin optional, for a light oriental note - 0.5 teaspoon
- parsley chopped - 2 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Cut the carrots into thick batons or diagonal slices. In a bowl mix 2 tablespoons of olive oil, 1 clove of garlic pressed through a garlic press, the cumin, a pinch of salt and pepper. Add the carrots, coat well and spread them on the tray in a single layer.
- Place the carrots in the oven for 15 minutes. In the meantime drain and rinse the chickpeas, then pat them dry with paper towel.
- After 15 minutes add the chickpeas to the tray, gently mix with the carrots and roast for another 10–15 minutes, until the carrots are tender and lightly browned on the edges and the chickpeas are slightly crisp.
- Slice the onion into thin strips and cover with cold water for 5 minutes to mellow the sharpness, then drain and pat dry.
- In a small bowl whisk together 2 tablespoons of olive oil, the vinegar, honey, mustard, 1 pressed clove of garlic, a pinch of salt and pepper until you have a smooth dressing.
- Transfer the roasted carrots and chickpeas to a large bowl, add the onion and parsley. Pour over the dressing and gently toss so the vegetables are evenly coated.
- Serve immediately while warm or after cooling slightly to room temperature.
Storage
Store leftover salad in an airtight container in the fridge for up to 2 days. The chickpeas will soften, but the flavours will meld nicely. Reheat gently in a pan or enjoy at room temperature.
This salad is my favourite way to turn a humble can of chickpeas and a few carrots into something that feels restaurant-worthy, without complicated techniques or ingredients.
