Roasted carrot and chickpea salad
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Becca's recipe for roasted carrot and chickpea salad combines the earthy goodness of the roast veg with soft, tangy cheese and crunchy walnuts.
Ingredients
- 4 carrots , cut into thick sticks
- 1 onion , cut into wedges
- 1 tbsp of oil
- salt
- black pepper
- 4 sprigs of thyme
- 400g of tinned chickpeas , drained (240g when drained)
- mixed salad leaves
- 4 tbsp of walnuts , roughly chopped
- 4 tbsp of soft goat's cheese , crumbled
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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Roasted carrot and chickpea salad
