Roasted Chickpeas & Carrot Salad

I don't think I have mentioned yet that I have moved back to Dublin and been working here since the end of May. I'm back in my busy, city life, and trying to squeeze in as much cooking time as I can in the evenings and at the weekends. I decided I will try to make my own lunches to keep the expenses low and to make sure I eat more healthy than I used to. I have to say so far, so good, I have been very consistent, and in 4 weeks I haven't eaten out yet.

Today I will share with you what I prepared last Sunday for two first days of the week. It's a simple and cheap salad, which looks and tastes amazing. I try to stay away from a lot of greens when preparing salad for lunch, because they wilt quite quickly, but this doesn't mean my salads are boring or unhealthy. I pack my salads with as many veggies and legumes as I can, and I play with spices and different seeds to add a bit more character.

This roasted chickpeas and carrot salad is really fresh thanks to the coriander and lemon, but also very earthy, nutty and warming thanks to the cumin and the roasted pumpkin seeds. I love the crispy chickpeas with a bit of spice from the paprika, which contrast beautifully with a sweet and juicy carrot. Give it a try and let me know what you think!

  • 1 can of chickpeas
  • 1 large carrot
  • 3 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • salt and pepper
  • some coriander
  • 1/4 cup pumpkin seeds
  • half a lemon

Drain chickpeas and place them in a bowl. Add 2 tbsp olive oil, and the spices, and toss them together. Roast in the oven for 20 min until crispy. You can also roast them on a frying pan on a hob.

Roast the pumpkin seeds on a separate pan. Watch and move them every few seconds to avoid burning. I usually roast them on high heat for not longer than 5min. They shouldn't be brown as they won't taste really good.

Peel the carrot and shred into desired shape. I have used a spiralizer to get those beautiful carrot noodles which look amazing in the salad. If you don't have that, you can shred the carrot on a large grater, or julienne, or even shave with a peeler knife.

When the chickpeas are ready and cooled, place them in a bowl. Add the carrot, chopped coriander, roasted seeds, and mix together.  Pour 1 tbsp of olive oil, squeeze half a lemon on top, season with salt and pepper, and mix it well. 



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