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Roasted carrot and chickpea salad

by Becca Pusey
Roasted carrot and chickpea salad

Roasted carrot and chickpea salad

PT1H

Why not try?

One of my favourite ways to show off fresh produce is in a salad - but since it's now September and the weather's getting cooler, I don't always feel like eating a big plateful of cold, raw vegetables. So instead, I made a warm salad with roasted carrots and onions.

I served the veg on a bed of greens, and topped it all with some soft goat's cheese and walnuts - which are a match made in heaven, and really add to the autumnal feel of the dish. Some roasted chickpeas added a hit of protein, and also helped to make the dish feel hearty and filling enough for a cold evening.

I really loved the combination of the earthy roasted vegetables with the soft and tangy cheese, and the walnuts gave a great occasional crunch. You can, of course, mix up the salad with whatever autumnal vegetables you have to hand - roasted parsnips, beetroot and leeks would all be delicious too!

1
Preheat the oven to 190°C/gas mark 5
2
Toss the carrot sticks and onion wedges in the oil, and spread out in a single layer on a baking tray
3
Season with salt and pepper, and add a few sprigs of fresh thyme. Roast for around 30 minutes, until nearly soft
4
Then, toss the vegetables around a bit, and add the drained chickpeas. Again, spread everything out into a single layer (if possible)
5
Return to the oven for a further 20 minutes or so, until the vegetables are fully cooked and slightly crispy
The vegetables should be slightly crispy
6
Serve the roasted vegetables and chickpeas on a bed of salad leaves, topped with the walnuts and goat's cheese
Serve on a bed of salad leaves with walnuts and goat's cheese

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