Recipe: Warm carrot and chickpea salad

Last updated 05:00 06/07/2014
carrot, chickpea, feta salad
MICHAEL BRADLEY

TOP CARROT: Veges and feta combine in this wholesome salad.

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NEED TO KNOW

Main ingredient Carrots
Type of dish Vegetarian
Course Side dish
Cooking time <30 min
Serves/makes Serves 4 as a side
Special options Healthy

Leftovers from last night's dinner need not be the poor cousin. Try this carrot salad, even better using roasted carrots the second day. 

8 organic carrots, peeled and halved lengthwise
Olive oil
1/2 tsp salt
1/2 tsp cumin
400g can chickpeas, drained and rinsed
75g goat feta, divided into rough chunks
4-5 leaves perpetual spinach, torn

 

2 Tbsp store-bought harissa

1 Tbsp olive oil
1 Tbsp lemon juice
1 tsp lemon zest
1/4 tsp salt

 

Preheat the oven to 200 degrees Celsius and line two baking sheets with baking paper.

Toss the carrots in olive oil, salt and cumin seeds and spread out on the two trays. (Allowing each piece lots of room will ensure quick and even browning.)

Bake 20 minutes, turning once or until they take on a lovely brown colour.

Carefully pour the chickpeas onto the trays and continue to cook for a further 5 minutes until warmed through.

Combine the dressing ingredients and toss well through the carrots and chickpeas.

Arrange on serving dish with feta and spinach leaves.

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