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.

Ingredients

4 large carrots, chopped

1 can chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon za’atar

1 teaspoon paprika

Salt & pepper to taste

2 tablespoons lemon juice

1 garlic clove, minced

1 tablespoon honey (or maple syrup for vegan)

1 teaspoon mustard

1 tablespoon fresh dill, chopped

¼ cup pistachios, chopped

1 red bell pepper, diced

1 green bell pepper, diced

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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