Page title and description
Salads
Carrot, chickpea and tahini salad
A versatile salad - tuck into this healthy salad as a main dish or serve as a side salad.
Ingredients
main
- 600g carrots, peeled and cut into large chunks
- 2 tbsp olive oil
- ½ tsp dried chilli flakes
- 1 tsp cumin seeds
- ½ tsp ground coriander
- ¼ tsp smoked paprika
- 1 tbsp clear honey
- 400g tin chickpeas, rinsed and drained
- 100g salad leaves
for the dressing
- 2 tbsp light tahini
- 2 tbsp plain yoghurt
- 1 garlic clove, crushed
- 2 tbsp olive oil
- juice of 1 lemon, to taste
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
45 min
PT45M
main
-
Step 1
Preheat oven to 200°C/Gas 6.
-
Step 2
Toss the carrots in a baking dish with the oil, chilli, cumin, coriander, paprika and honey. Season.
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Step 3
Roast for 30-40 minutes, until tender.
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Step 4
Remove from the oven and toss in the chickpeas to coat them with the spices.
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Step 5
Leave to cool slightly, then scatter with the salad leaves onto a serving plate.
Make the dressing
-
Step 1
Stir the tahini with the yoghurt to make a smooth paste.
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Step 2
Whisk in the rest of the ingredients with a few tablespoons of water, to give you the consistency of pouring cream.
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Step 3
Drizzle over the salad.