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.

First published in 2019

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.




Semi-dried tomatoes

Roasted carrots

Pickled red onion

Sumac dressing



Preheat your oven to 200ºC/gas mark 6
Slice your carrots in half lengthways, then toss them in oil, salt, pepper and ground cumin. Arrange them cut side up in a large roasting tin, and roast in the top of the oven for 40 minutes until tender
Slice your cherry tomatoes in half and arrange them all neatly, cut side up on a baking tray lined with greaseproof paper. Dress each cut side with a drizzle of olive oil, a drop of balsamic vinegar and a pinch of salt, and roast on the bottom shelf of the oven for 30-45 minutes until the tomatoes are starting to shrivel and dry out
Drain the chickpeas, then rinse thoroughly and dry on kitchen towel. Toss them in olive oil, salt, pepper and smoked paprika, and roast on the middle shelf of the oven for around 30 minutes, until they're golden and crispy
Whilst everything else is roasting, you can make your pickled onion. Half and slice your red onion into paper-thin half rings, and put in the bottom of a heatproof bowl. Combine the white wine vinegar, water, sugar, peppercorns and coriander seeds in a small pan, bring to the boil, then pour over the red onion. Leave to pickle for 15–30 minutes
Combine the sumac, olive oil, lemon juice and salt in a bowl and whisk together to make the dressing
Once all of the elements are cooked, you can bring them together. Arrange your carrots on the plate, then scatter the semi-dried tomatoes, chickpeas and pickled onions on top. Finish with a handful of picked parsley, a drizzle of sumac dressing and a bit of extra virgin olive oil. Serve warm or just at room temperature

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