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Carrot and Chickpea Salad with Honey Coriander Dressing

© 2024 |

© 2024 |

Create a new family favourite with this delicious and nutritious roasted carrot salad. It's great on its own for a light lunch or served as a side with lamb for dinner. You can replace chickpeas with lentils in this salad. They don't share the same taste or texture, but they will work just as well.

  • 2 tbsp Extra virgin olive oil
  • 2 tsp Honey
  • 2 tsp Finely grated lemon rind
  • 600 g Dutch baby carrots, scrubbed, trimmed
  • 400 g Canned chickpeas, rinsed, drained
  • 1 1/2 tsp Coriander seeds
  • 2 tbsp Freshly squeezed lemon juice
  • Salt and black pepper
  • 50 g Toasted walnuts (or hazelnuts or almonds), coarsely chopped
  • Mixed salad leaves
  • Chives, cut into thin rings
  1. Preheat oven to 200C/400F. Combine 1 tablespoon olive oil, 1 teaspoon honey and 1 teaspoon lemon rind in a small bowl. Place carrot on a large baking tray, drizzle over the honey mixture and toss to combine. Bake for 20 minutes. Add chickpeas to tray and bake for a further 10 minutes or until the carrots are golden and tender.
  2. Meanwhile, toast the coriander seeds in a small frying pan over medium heat for 1-2 minutes or until aromatic. Use the back of a spoon to lightly crush. Place the crushed coriander seeds, lemon juice, and remaining olive oil, honey and lemon rind in a small bowl and stir to combine. Season.
  3. Arrange the salad leaves, roasted carrot and chickpeas on a large serving platter. Scatter over the nuts of choice and chives. Drizzle over the dressing to serve.

© 2024 |

© 2024 |


DEZMOND 15/4/24 13:01

I would defo eat this. Methinks carrots are your Richard Armitage LOL very popular these days :) What are those bottled almonds in the second photo? Are they in some liquid or just in a jar?

Angie's Recipes 15/4/24 13:04

@DEZMOND husband like carrots. They are just some toasted almonds in a jar. You can use walnuts, hazelnuts or almonds for this recipe.

Lola Martínez 15/4/24 13:13

A esto le llamo yo empezar bien el lunes, eso si, para mi sin cilantro por favor. Que buen y nutritivo plato!

Whats Cookin Italian Style Cuisine 15/4/24 13:24

love how pretty this dish is and delicious!

Tom 15/4/24 14:09

...Angie, you sure have been creative with carrots lately!

Judee 15/4/24 14:22

Love this recipe. Perfect for a vegan like me.

[Reply] 15/4/24 14:33

Beautiful, love the addition of nuts!

LoveT. 15/4/24 17:38

That looks so good. I love that it has coriander.

JoAnna 15/4/24 18:10

I like carrots in any form.

eileeninmd 15/4/24 18:50

I would enjoy this recipe, I love carrots. Take care, enjoy your day and have a happy week ahead.

speedy70 15/4/24 19:16

Adoro queste insalatone, grazie!!!

Hena Tayeb 15/4/24 21:30

Oh yum.. that looks great and healthy as well.

Cooking Julia 15/4/24 22:37

This dish is so pretty! I cooked chickpeas and sweet potatoes tonight, a bit like you.

Granny Sue 15/4/24 22:47

I am going to make this one! I have everything except coriander, so next trip to town i will pick some sounds delicious.

roentare 15/4/24 23:17

So healthy looking snack for me

David M. Gascoigne, 15/4/24 23:58

Everything looks wonderful about this one. Maybe I’ll invite the local rabbits for lunch!

Brian's Home Blog 16/4/24 00:05

Yum! We had carrots for dinner tonight but they sure didn't look that good!

Citu 16/4/24 03:31

Gracias por la receta. Me gustan las ensaladas. Te mando un beso.

Ben | Havocinthekitchen 16/4/24 03:43

What a beautiful salad packed with a ton of flavour and textures; loving the coriander dressing, too!

Stephanie 16/4/24 06:45

This looks and sounds amazing! Thank you for sharing your recipe. :)

Grace 16/4/24 21:12

Gracias y más gracias Angie por compartir tu creatividad gastronómica!
Esta receta es una delicia.
Tengo sus ingredientes.
Mañana la estaré haciendo y será mi almuerzo!
Se la pasaré también a mi hija que es muy de las verduras como yo.
Un abrazo.

sherry 17/4/24 04:17

sounds delightful angie. I love chickpeas!

Javier 17/4/24 09:09

I'm not able to describe the sensations that your fantastic recipes always give me!

Laura. M 17/4/24 15:07

Rica, rica. Y estupenda para acompañar. Gracias.
Un abrazo.

Pam 17/4/24 19:50

Great combination of flavors sand textures.

Raymund | 17/4/24 23:34

I can't wait to try this versatile dish either as a light lunch or as a side with dinner.

2pots2cook 18/4/24 14:23

Perfect for BBQ gathering, don't you think ?

Karalee 23/4/24 10:21

I haven't had a roasted carrot salad before, and this looks delicious for a lunch or side! I also like the addition of chickpeas, and the honey coriander dressing sounds good!

Anonymous 23/4/24 16:15

The baby carrots in the market are so perfect for this dish right now! I love the combination of flavors, Angie! David (C&L)


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