Carrot and Chickpea Salad with Honey Coriander Dressing

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

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.
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.
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.

33 comments:

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 LOL..my 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.
thepaintedapron.com 15/4/24 14:33: Beautiful, love the addition of nuts!
Christine 15/4/24 15:11: Yummy
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 up..it 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. :)
Margaret D 16/4/24 07:21: Looks amazing Angie.
Federica Simoni 16/4/24 15:22: Bellissimo piatto!
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 | angsarap.net 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 ?
Carol @Comfort Spring Station 18/4/24 20:10: It's so beautiful as well as tasty
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)