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Roasted Carrot Salad with Chickpeas, Walnuts, Feta, and Fresh Herbs Recipe

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3.9 from 36 reviews

This Roasted Carrot Salad with Chickpeas is a vibrant and flavorful dish featuring tender roasted carrots, spiced chickpeas, crunchy walnuts, and creamy feta, all tossed in a zesty cumin and garlic dressing. Perfect as a hearty side or a light main, it combines roasted and fresh ingredients with a balanced mix of spices and herbs for a satisfying, healthy meal.

Ingredients

Dressing

  • 1 teaspoon crushed or grated garlic
  • ¼ teaspoon kosher salt
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon cumin (or 1 teaspoon cumin seeds, toasted and crushed)
  • ½ teaspoon honey
  • a generous pinch of cayenne pepper (or more if you like it spicy)
  • ¼ cup extra virgin olive oil

Salad

  • 2 (15-ounce) cans chickpeas (garbanzos), rinsed and drained
  • 2 pounds carrots (about a dozen), peeled, cut in half lengthwise then into ⅓-inch slices at an angle
  • 6 garlic cloves, smashed and peeled
  • 2 teaspoons cumin seeds
  • 2 Tablespoons heat-safe oil, like coconut or grapeseed
  • 1 teaspoon kosher salt, plus more to taste
  • 2 cups walnut halves
  • ½ cup crumbled feta cheese
  • ½ cup lightly packed chopped fresh cilantro
  • 2 Tablespoons chopped fresh mint

Instructions

  1. Make the dressing: In a large serving bowl, whisk together the crushed or grated garlic, kosher salt, apple cider vinegar, Dijon mustard, cumin, honey, and cayenne pepper until combined. While whisking steadily, slowly drizzle in the extra virgin olive oil to emulsify the dressing. Add the rinsed and drained chickpeas and stir well to coat with the dressing. Let the mixture stand while you prepare the roasted carrots.
  2. Preheat the oven: Set your oven to 400 degrees Fahrenheit (205 degrees Celsius) to get it ready for roasting the carrots.
  3. Prepare the carrots for roasting: On a large, rimmed baking sheet, toss the carrot slices, smashed garlic cloves, cumin seeds, heat-safe oil, and kosher salt until everything is well coated. Spread the mixture evenly across the pan for uniform roasting.
  4. Roast the carrots: Place the baking sheet in the preheated oven and roast the carrots, shaking the pan occasionally to ensure even browning, until they are tender and nicely browned. This should take about 25 minutes.
  5. Chop roasted garlic: Once the carrots have finished roasting, remove the garlic cloves from the pan and chop them finely.
  6. Combine salad components: Transfer the roasted carrots and chopped garlic to the bowl with the chickpeas and dressing. Toss everything together until well mixed.
  7. Add final ingredients and serve: Allow the salad to cool slightly to room temperature, then gently toss in the walnut halves, crumbled feta cheese, chopped fresh cilantro, and chopped fresh mint. Taste and adjust seasoning with additional salt if needed. Serve the salad warm or at room temperature for best flavor.

Notes

  • To add more heat, increase the cayenne pepper in the dressing according to your preference.
  • You can substitute walnuts with pecans or almonds for a different nutty texture.
  • This salad can be made a few hours ahead and stored chilled; bring it to room temperature before serving.
  • Leftover salad keeps well refrigerated for up to 3 days.
  • For a vegan version, omit the feta or replace it with a vegan cheese alternative.
  • Toast the cumin seeds before crushing to enhance their flavor if using whole seeds.

Find it online: https://justsosavory.com/roasted-carrot-salad-with-chickpeas-walnuts-feta-and-fresh-herbs-recipe/