Roasted carrot and chickpea salad

Becca's recipe for roasted carrot and chickpea salad combines the earthy goodness of the roast veg with soft, tangy cheese and crunchy walnuts.

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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!

Ingredients

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Method

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
6
Serve the roasted vegetables and chickpeas on a bed of salad leaves, topped with the walnuts and goat's cheese
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Liverpool-based Becca is the writer of the food blog Amuse Your Bouche, and specialises in simple vegetarian recipes that anyone can create, regardless of their cooking ability.

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