Carrot and Chickpea Salad with Honey Coriander Dressing

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

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 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com