Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing
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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.
Ingredients
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
1
Preheat your oven to 200ºC/gas mark 6
2
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
3
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
4
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
5
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
6
Combine the sumac, olive oil, lemon juice and salt in a bowl and whisk together to make the dressing
7
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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Roasted carrots and chickpeas with semi-dried tomatoes, pickled red onion, parsley and sumac dressing
