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Roasted carrot and chickpea salad recipe

Roasted carrot and chickpea salad recipe

15 ratings

These roasted carrots are sure to be the star of the show at your Easter table. Gently spiced with cumin and topped with pomegranate seeds, this vibrant dish is a must-try this spring. See method

  • Serves 8
  • Takes 30 mins, plus cooling
  • 181 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 x 400g packs Chantenay (or Tendersweet) baby carrots, trimmed, fatter ones halved lengthways
  • 400g tin chickpeas, drained and rinsed
  • 1 tbsp cumin seeds
  • 4 tsp olive oil
  • 100g pitted black or Kalamata olives, halved
  • 15g fresh fat-leaf parsley, leaves picked and finely chopped
  • 15g fresh mint, leaves picked and larger ones torn
  • 80g tub pomegranate seeds

For the dressing

  • 3 tbsp extra-virgin olive oil
  • 1 lemon, juiced (you need 2 tbsp)
  • 1 tbsp maple syrup
  • 2 tsp rose harissa paste
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 8%
  • Sugars

    10g 11%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 15.6g Protein 3.1g Fibre 5g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Parboil the carrots in a large saucepan of boiling water for 4 mins; drain.
  2. Meanwhile, put all the ingredients for the dressing in a jar with some seasoning, seal, then shake to combine. Set aside.
  3. Put the carrots, chickpeas, cumin seeds and olive oil in a roasting tin; season and toss to coat. Roast for 20 mins (alongside the lamb and potatoes, p48) or until the carrots are charring.
  4. Leave to cool for 10 mins, then stir through the olives, herbs and pomegranate seeds, and serve with the dressing to drizzle over.

See more Vegetarian and vegan Easter recipes

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