Roasted Carrot, Chickpea & Rocket Salad
This is a hearty filling salad packed with greens, roasted vegetables, legumes, and toasted seeds. It's bright and nourishing and can be eaten as a full meal or as a satisfying side to grilled meats, roasted chicken or grilled halloumi. Use this method as a base recipe and switch things up; the roasted carrots for roasted beetroots or pumpkin, the chickpeas for white beans or lentils, the pepitas for toasted almonds or hazelnuts. Be free, have fun and experiment! There's no rules to making good salads.
Ingredients 12
500 g carrots, about 5 medium carrots
4 tbsp olive oil
1 tsp ground cumin
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
1⁄2 cup pepita seeds
1⁄2 tsp chilli flakes
1 can chickpeas, 400g
2 cloves garlic
1 lemon
1 bunch parsley
2 cups rocket leaves
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Method 5
Preheat the oven to 180°C (fan-forced). Cut on an angle into 4cm wedges and put into a large mixing bowl. Drizzle with 2 tablespoons of the , the , and . Mix well and then transfer to baking tray and roast in the oven for 25-30 minutes or until tender and a little caramelised. Remove from oven and allow to cool.
On a small baking tray, toss with a drizzle of , , , and ½ teaspoon . Toast in the oven for 5-7 minutes, or until lightly browned. Set aside to cool.
Drain the and put them into the same bowl that the were seasoned in. Add remaining 2 tablespoons of , mince the directly into the bowl, then zest and juice the into the same bowl, season with and and mix well. Set aside to marinate.
Once the have cooled completely, add them to the bowl with the and mix well. Roughly chop the and add to the bowl along with the , and gently toss to coat with the dressing at the bottom of the bowl.
Taste and add more or , if needed. Add the toasted pepitas, mix well, and transfer to a salad bowl to serve.
Alex Elliott-Howery's tips
Make sure the oven is nice and hot when the carrots go in, as this will help to caramelise them nicely while keeping them tender. And please take the time to allow the carrots and pepitas to cool before adding the fresh leaves and herbs. You will ends up with a soggy salad if you add them hot.
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Notes
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