Honeyed Carrot & Chickpea Salad with Cumin and Feta
A quick, vibrant salad of roasted carrots and chickpeas tossed with lemon and parsley, topped with crumbled feta. Perfect for a light lunch or a speedy midweek dinner for two.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings2
This salad is all about simplicity and texture. The carrots are roasted until tender and sweet, while the chickpeas are added after roasting, so they keep their firm bite. Cumin seeds bring a warm, earthy spice that pairs beautifully with the salty feta and fresh lemon.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F (fan 350°F, gas 6). Place the carrots and cumin seeds in a roasting tin. Season with salt and pepper, drizzle with 1 tablespoon of olive oil, and toss everything together until well coated.
- Roast for 20-25 minutes, or until the carrots are tender and lightly caramelized at the edges.
- Transfer the chickpeas to a large bowl. Add the roasted carrots along with any juices from the roasting tin, then squeeze in the lemon juice and toss gently to combine.
- Divide the salad between two plates, scatter the crumbled feta over the top, and serve immediately, with crusty bread on the side if desired.
💡 Tips
- For extra flavor, you can add a pinch of smoked paprika or chili flakes along with the cumin.
- If you don't have Chanteney carrots, any sweet, tender variety works well.
- To save time, you can use pre-washed baby carrots and just halve them.
Inspired by a recipe from Olive Magazine