Spanish Roasted Carrot and Chickpea Salad Recipe
This salad combines roasted carrots, chickpeas and aromatic olive oil, inspired by simple dishes from Spanish tapas bars. It’s as filling as a light lunch, but you can also serve it in a bowl in the middle of the table and scoop it up with bread. The flavor is slightly sweet, slightly smoky, with a citrusy note.
A simple, tapas-inspired salad that turns basic pantry ingredients into a satisfying, aromatic dish with a balance of sweetness from roasted carrots, smokiness from paprika, and freshness from lemon and herbs.
Chef's tips
Make sure the carrots are cut into similar-sized sticks so they roast evenly and caramelize nicely on the edges. Don’t overcrowd the baking tray—if needed, use two trays so the vegetables roast instead of steam.
How to serve
Serve as part of a tapas spread with olives, bread and a simple green salad, or pair it with grilled fish, chicken or halloumi. It also works well as a warm lunch with a slice of crusty sourdough.
Ingredients
- carrot peeled, cut into thick sticks - 500 g
- canned chickpeas weight after draining - 240 g
- garlic cut into thin slices - 2 cloves
- sweet smoked paprika for a smoky aroma - 1 teaspoon
- ground cumin optional - 0.5 teaspoons
- lemon juice for the dressing - 0.5 pieces
- olive oil for roasting and dressing - 3 tablespoons
- fresh parsley finely chopped - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C. Toss the carrots with 2 tablespoons of olive oil, half of the smoked paprika, the cumin (if using), and a pinch of salt and pepper.
- Spread the carrots on a baking tray lined with baking paper and roast for 20–25 minutes, until soft and lightly browned on the edges.
- Rinse the chickpeas in a sieve under running water and drain very well.
- Five minutes before the end of roasting, add the drained chickpeas and garlic slices to the tray, gently mix with the carrots and finish roasting together.
- In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, the remaining smoked paprika, and a pinch of salt and pepper to make a dressing.
- Transfer the roasted carrots and chickpeas to a bowl, pour over the dressing and gently toss.
- Sprinkle with chopped parsley and serve warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem możesz ją lekko podgrzać lub zjeść na zimno – smaki się przegryzą i będą jeszcze intensywniejsze.
