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Baked Carrot and Chickpea Salad

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A vibrant and healthy salad combining roasted carrots and chickpeas with fresh herbs and a tangy lemon dressing.

Ingredients

Vegetables

  • 3 cups chopped carrots (from 1 small bunch)
  • 1 can chickpeas (drained)
  • 1 tablespoon olive oil
  • 1 teaspoon za'atar
  • 0.5 teaspoon paprika
  • 0.5-1 teaspoon salt (adjust to taste)
  • to taste black pepper
  • 1/3 cup olive oil (for dressing)
  • 2 lemons juice (from 2 lemons)
  • 1 clove garlic (grated)
  • 1 tablespoon honey
  • 0.5 teaspoon mustard
  • pinch salt
  • pinch black pepper
  • 1/2 cup finely chopped dill
  • 1/2 cup roughly chopped pistachios
  • 1 red bell pepper finely chopped
  • 1 green bell pepper finely chopped

Instructions 

  • Preheat oven to 400°F (200°C). Toss carrots and chickpeas with oil, spices, and salt, then bake for 30-35 minutes.
  • Whisk together dressing ingredients until smooth.
  • Combine baked vegetables, chopped peppers, herbs, and pistachios. Toss with dressing and serve.

Notes

Adjust salt and spices to taste. Can be served warm or cold.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Mediterranean
Keyword: vegetarian