Chickpea Salad with Roasted Carrots

Name: Chickpea Salad with Roasted Carrots
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 80 g raisins; 600 g baby carrots (e.g. Chantenay, trimmed); 1 large red onion (cut into 8 wedges); 1 teaspoon ground cinnamon; 0.5 teaspoon ground allspice; 2 teaspoons cumin seeds; grated zest and juice of 1 orange; 3 tablespoons olive oil; 400 g can of chickpeas (rinsed and drained); 120 g feta cheese; 200 ml Greek yogurt; 1 teaspoon pomegranate molasses; pinch of crushed red pepper flakes; small bunch of flat-leaf parsley (finely chopped); sea salt and freshly ground black pepper; 4 warm pita or flatbreads (to serve)

7 steps

Prep:10minCook:40min

This salad is best eaten warm or at room temperature. It's excellent in winter when traditional seasonal salad vegetables are hard to come by and not at their summer best.

Updated at: Thu, 17 Aug 2023 08:47:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories436.1 kcal (22%)

Total Fat19.8 g (28%)

Carbs52.5 g (20%)

Sugars26.5 g (29%)

Protein15.9 g (32%)

Sodium805.2 mg (40%)

Fiber11.1 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Preheat the oven to 180°C.

Step 2

Soak the raisins in warm water for 10 minutes until they plump up. Drain well.

Step 3

Put the carrots, onion, cinnamon, allspice, cumin seeds, orange zest,and olive oil into a bowl and stir until everything is coated with oil.

Step 4

Spread them out in a large roasting pan and roast for 30-40 minutes, or until the vegetables are just tender.

Step 5

Transfer to a serving bowl and stir in the orange juice, chickpeas, raisins, and parsley.

Step 6

Season to taste with salt and pepper, and crumble or grate the feta over the top.

Step 7

Spoon the yogurt into a bowl, swirl in the pomegranate molasses and sprinkle with the red pepper flakes. Serve with the salad and some pita or flat breads.