Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing
Carrots have a reputation for being a bit bland and boring, but when you roast them in the oven, they become something magical; the sugars caramelise, the edges catch and turn crunchy and a deep savouriness emerges. Pair them with the sharp twang of pickled onion, crispy chickpeas, roasted cherry tomatoes and lots of fresh parsley, and you have a bright, colourful salad made from the most humble ingredients. This is one of our favourite summer vegan recipes – click the link for more.
Using a roasting tin for the carrots and a baking tray for the tomatoes is more important than you might think – the higher sides of the roasting tray will funnel steam from the carrots upwards, helping to cook the carrots, whereas steam from the tomatoes in the baking tray will dissipate outwards, thus helping them to dry out. You can use whatever trays you have lying around in your cupboards of course, but it might affect the cooking times.
Ingredients
Metric
Imperial
Semi-dried tomatoes
- 500g of cherry tomatoes
- olive oil
- balsamic vinegar
- flaky sea salt
Roasted carrots
- 10 heritage carrots, washed and scrubbed
- 1 tbsp of olive oil
- 1 tbsp of flaky sea salt
- 1 tsp ground cumin
Roasted chickpeas
- 1 tin of chickpeas
- 1 tsp flaky sea salt
- 1 pinch of finely ground black pepper
- 1/2 tsp smoked paprika
Pickled red onion
- 1 medium red onion
- 60ml of white wine vinegar
- 60ml of water
- 1 tbsp of caster sugar
- 5 black peppercorns
- 5 coriander seeds
Sumac dressing
- 4 tsp sumac
- 40ml of lemon juice
- 120ml of olive oil
- salt, to taste
Garnish
- 1 bunch of flat-leaf parsley, leaves picked
Method
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