Roast carrot, chickpea & mint salad
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I recently learnt about the incredible benefits of eating carrots. They are not only one of the more affordable vegetables, they are a particularly good source of beta carotene, fibre, vitamin K1, potassium, and antioxidants. Not to mention, some studies have even found that carrots are great at lowering cholesterol levels and improving eye health. So why not give this roast carrot, chickpea and mint salad a try? It’s full of good stuff, is cheap as chips to make, and is simply delicious.
Ingredients
Method
Are you wanting to ‘beef’ this salad up a bit? Try adding some chicken, ham, or even turkey.
Yum! Roasted Carrots! Yes please. Image source: Shutterstock.
Ingredients
- 1.6kg large carrots, peeled, cut into 1cm-thick slices diagonally
- 125ml (1/2 cup) olive oil
- 1 1/2 tsp cumin seeds
- 2 x 400g cans chickpeas, rinsed, drained
- 80ml (1/3 cup) fresh lemon juice
- 1 bunch mint, leaves picked, washed, dried, torn
Method
- Preheat the oven to 190°C. Place the carrot and oil in a large bowl and toss to coat.
- Place half the carrot, in a single layer, in a large roasting pan. Roast in the oven for 20 minutes. Sprinkle with half the cumin seeds. Turn and cook for a further 20-25 minutes or until the carrot is tender and golden. Transfer to a large bowl. Repeat with remaining carrot and cumin seeds.
- Season with salt and pepper. Add the chickpeas, lemon juice and mint, and toss until well combined. Serve immediately.
Are you wanting to ‘beef’ this salad up a bit? Try adding some chicken, ham, or even turkey.
