Roasted Carrot and Chickpea Salad with Apricots and Feta

Name: Roasted Carrot and Chickpea Salad with Apricots and Feta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups carrots (peeled and cut into sticks); 1 can chickpeas (drained and rinsed); 2 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup dried apricots (chopped); 1/2 cup feta cheese (crumbled); 2 tablespoons lemon juice (freshly squeezed); 2 tablespoons olive oil; 2 tablespoons fresh parsley (chopped)

40 min 4 servings Easy

All Recipes

A delightful salad combining roasted carrots, chickpeas, sweet apricots, and tangy feta, perfect for a light lunch or a side dish.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

This Roasted Carrot and Chickpea Salad with Apricots and Feta is a vibrant dish that combines earthy and sweet flavours. The roasted carrots bring a natural sweetness, while the chickpeas add a hearty texture to the salad. Apricots provide a hint of fruitiness, and crumbled feta ties everything together with its creamy and tangy profile. This salad is not only delicious but also packed with nutrients. It's a great choice for a light lunch or as a side dish to complement a main course. The combination of ingredients creates a satisfying balance of flavours and textures, making it a favourite for any occasion.

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pro tip: Lining the baking sheet helps with easy cleanup.

Prepare the carrots and chickpeas

In a large bowl, toss the carrot sticks and chickpeas with olive oil, ground cumin, salt, and black pepper until evenly coated.

Pro tip: Ensure all pieces are well coated for even roasting.

Roast the vegetables

Spread the carrots and chickpeas evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and chickpeas are golden.

Pro tip: Stir halfway through cooking for even roasting.

Prepare the dressing

In a small bowl, whisk together the lemon juice and olive oil until well combined.

Pro tip: For a more intense lemon flavour, add some zest from the lemon.

Assemble the salad

In a large salad bowl, combine the roasted carrots, chickpeas, chopped apricots, and crumbled feta. Drizzle with the dressing and gently toss to combine.

Pro tip: Add the dressing gradually to avoid over-dressing.

Garnish and serve

Sprinkle the salad with chopped parsley and serve at room temperature.

Pro tip: For extra flavour, add a pinch of smoked paprika on top before serving.

💡

Tips & Tricks

Roast carrots and chickpeas until golden for extra flavour.
Use fresh apricots when in season for the best taste.
Crumbled feta adds a creamy texture and tangy taste.
Serve the salad at room temperature to enhance the flavours.

Frequently Asked Questions

Can I use fresh apricots instead of dried?

Yes, when in season, fresh apricots can be used for a juicy texture.

How long can I store this salad?

Store in the refrigerator for up to 2 days, but let it come to room temperature before serving.

Can I add other vegetables?

Absolutely! Try adding roasted bell peppers or zucchini for variety.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free.

Can I make this salad vegan?

To make it vegan, omit the feta cheese or use a plant-based alternative.

Serving Suggestions

This salad can be made ahead and stored in the refrigerator for up to two days. Before serving, allow it to come to room temperature to bring out the best flavours. Pair it with grilled chicken or fish for a complete meal, or enjoy it on its own for a refreshing vegetarian option. For a twist, try adding a handful of toasted nuts like almonds or walnuts for added crunch. This dish is versatile and can be adapted to suit your taste preferences.

Nutrition per serving

250

Calories

Protein

12g

Fat

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