roasted carrot & spicy chickpea salad

Friday already! This week has flown. Of course I feel like I haven’t done half of what I wanted to accomplish. I’ve been working on a few updates to my blog to which is always time consuming. And pretty exciting. There’s going to be a section for renovating your diet. It’s working for me & I want to help & inspire you too. And, in the coming weeks we’re going to be uploading podcasts. This is where you get to listen to me talk for about 15 to 20 minutes. And I just know you’re super excited about that! Today’s recipe is a gem – roasted carrot & spicy chickpea salad. I’ve harped on about roasted carrots before. With good reason. They’re so yum-my!! Especially when you add some roasted chickpeas & a creamy lime yogurt dressing. 

roasted carrot & spicy chickpea salad

I tested this recipe a couple of times. The first time I made it, I roasted the chickpeas without oil & spices because my research had discovered doing that was going to make them stay crunchier longer. Then I made it again & this time tossed them in oil & spices before I roasted them. Honestly, I didn’t notice much of a difference at all. Unless you’re deep frying or shallow frying them in scads of oil, roasting only imparts crunch for a short period. In the recipe I shared with you adding oil & spices before roasting, try it both ways & let me know if you can notice a difference. 

roasted chickpeas

This roasted carrot & spicy chickpea salad was really intended to be served as a side with barbecued or roasted chicken or roasted pork, but it’s actually really good on its own too. 

carrot & chickpea salad

Carrots when roasted become sweet, caramelized & moorish. I’ve added some plump, sultanas (Americans call them ‘golden raisins’); nutty pumpkin seed kernels – oft referred to as ‘pepitas & and of course, my absolute fave, fresh herbs – mint, cilantro (coriander) & Italian parsley. 

roasted carrots

If you’re giving your diet a make-over & you’re cooking & eating smarter, then fresh herbs & spices are the way to go. You can add one or several to a recipe. Herbs & spices can jzeush up almost any recipe & they’re diet renovator’s friends. Until Monday – I’m off to have an early dinner out with my hubby. Something we don’t do very often. I find it wreaks havoc with my healthier eating plan. I’m opting for Greek but I think it might be Japanese. Either one isn’t going to blow apart my diet. Tomorrow we’re up early to make a cooking video for my YouTube channel before it gets too hot out, it’s supposed to be a scorcher. Whatever you’re doing this weekend, have fun & eat healthy xo. 

roasted carrot & spicy chickpea salad
Serves 4
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Cook Time
35 min
Total Time
50 min
Cook Time
35 min
Total Time
50 min
  2. 1/2 cup plain Greek yogurt
  3. 1 teaspoon finely grated lime zest
  4. 2 tablespoons lime juice
  5. 1 tablespoon honey
  6. 1 garlic clove, crushed
  7. pinch salt & pepper
  9. 2 (14oz/400g) can chickpeas (garbanzo beans), drained & rinsed
  10. 2 teaspoons olive oil, plus 1 tablespoon extra
  11. 1/2 teaspoon smoked paprika
  12. 1/2 teaspoon cayenne pepper
  13. 1/2 teaspoon ground cumin
  14. 1/2 teaspoon garlic salt
  15. 2 lbs (900g) carrots, peeled & cut into batons
  16. pinch salt & pepper
  17. 1 tablespoon honey
  18. 1/3 cup golden raisins (sultanas)
  19. 1/3 cup toasted pumpkin seeds (pepitas)
  20. 1/3 cup thinly sliced green onions
  21. 1/3 cup coarsely chopped mint leaves
  22. 1/3 cup coarsely chopped flat leaf (Italian) parsley
  23. 1/3 cup coarsely chopped cilantro (coriander)
  1. To make the dressing: Whisk all ingredients in a small bowl; set aside in the fridge until ready to use.
  2. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
  3. Toss chickpeas, 2 teaspoons of oil, paprika, cayenne pepper, cumin & garlic salt on one of the baking sheets. Roast for 30 minutes, stirring once during cooking, until browned & toasted.
  4. On the remaining baking sheet, toss carrots, remaining 1 tablespoon of olive oil, salt & pepper. Spread into a single layer. Roast for 30 minutes, turning once during cooking. Drizzle with honey; toss to coat. Roast a further 5 minutes or until brown & glazed; cool slightly.
  5. Toss warm carrots with raisins, pumpkin seeds, green onions, mint, parsley, cilantro & half the chickpeas. Arrange on a platter, drizzle with dressing & scatter remaining chickpeas over the top.
The Fresh Aussie
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