Why You’ll Love This Recipe

The warm roasted carrots and chickpeas create a cozy, flavorful base for the salad.
The tangy lemon honey dressing ties everything together perfectly.
It’s high in protein, thanks to the chickpeas.
The pistachios add a delicious crunch to each bite.
The recipe is vegetarian, gluten-free, and can be made vegan.

Ingredients

Carrots
Chickpeas (canned, drained)
Olive oil
Za’atar
Paprika
Salt & pepper
Lemon juice
Garlic
Honey
Mustard
Dill
Pistachios
Red bell pepper
Green bell pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C). On a baking sheet, toss the chopped carrots and chickpeas with olive oil, za’atar, paprika, salt, and pepper. Bake for 30-35 minutes, stirring halfway through.
While the carrots and chickpeas bake, whisk together the lemon juice, garlic, honey, mustard, olive oil, salt, and pepper in a bowl to create the dressing.
Once the roasted carrots and chickpeas are done, combine them with chopped dill, pistachios, and finely diced red and green bell peppers in a large bowl.
Drizzle with the lemon honey dressing and toss to combine. Serve immediately.

Servings and Timing

Servings: 3-4
Prep time: 5 minutes
Cook time: 30-35 minutes

Variations

Swap the pistachios for sunflower or pumpkin seeds for a nut-free version.
Add greens like spinach or arugula to make it more of a traditional salad.
For a spicier kick, include some red pepper flakes or fresh chili in the dressing.
Use maple syrup instead of honey for a vegan version.

Storage/Reheating

Store any leftover salad in an airtight container in the fridge for up to 4 days.
Reheat the roasted carrots and chickpeas in the oven or on the stove to retain their crispy texture.
Dress the salad just before serving to avoid sogginess.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the roasted carrots and chickpeas ahead of time and store them in the fridge. Add the dressing and fresh ingredients just before serving.

Can I use a different spice blend instead of za’atar?

Yes, you can substitute za’atar with a mix of thyme, cumin, oregano, sesame seeds, and coriander.

Can I skip the pistachios?

You can omit the pistachios if you prefer, or replace them with sunflower seeds or any other nut of your choice.

Can I use fresh chickpeas instead of canned?

Yes, you can cook dried chickpeas if you prefer, but canned chickpeas save time and are convenient.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free.

Can I make this salad vegan?

Yes, simply swap the honey for maple syrup to make it fully vegan.

How long will leftovers last?

Leftovers can be stored in the fridge for up to 4 days.

Can I add more vegetables to this salad?

Yes, you can add other vegetables like cucumbers, zucchini, or tomatoes for extra flavor and color.

How do I keep the salad from getting soggy?

Store the dressing separately and add it just before serving to keep the salad fresh.

Can I serve this as a main dish?

Yes, this salad is hearty enough to be served as a main dish, especially with the added protein from chickpeas.

Conclusion

This Baked Carrot and Chickpea Salad is a warm, flavorful dish that is perfect for winter months. With its blend of roasted vegetables, crunchy pistachios, and tangy lemon honey dressing, it’s a satisfying, protein-rich salad that will quickly become a favorite. Easy to make and full of vibrant flavors, it’s perfect as a side or main dish for any meal.

Baked Carrot and Chickpea Salad

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Author: Julia
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Baked Carrot and Chickpea Salad is a warm and hearty dish perfect for cooler days. Roasted carrots and chickpeas provide savory depth, while a tangy lemon honey dressing adds brightness. With the added crunch of pistachios and high protein from chickpeas, it’s a delicious vegetarian and gluten-free salad that can also be made vegan.

Instructions

Preheat the oven to 400°F (200°C). Toss chopped carrots and chickpeas with olive oil, za’atar, paprika, salt, and pepper. Spread them in an even layer on a baking sheet and bake for 30-35 minutes, stirring halfway through.
While the vegetables bake, whisk together lemon juice, minced garlic, honey, mustard, olive oil, salt, and pepper in a small bowl to make the dressing.
Once roasted, combine the carrots, chickpeas, chopped dill, pistachios, and diced bell peppers in a large bowl.
Drizzle with the lemon honey dressing and toss everything to combine. Serve immediately.

Notes

You can swap pistachios with sunflower or pumpkin seeds for a nut-free version.

Add greens like spinach or arugula for extra freshness and color.

For a spicier salad, include red pepper flakes or fresh chili in the dressing.

Make the salad vegan by using maple syrup instead of honey.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Salad, Main Dish
Method: Roasting, Tossing
Cuisine: Mediterranean, Vegan Option