FEATURE
Spring-Fresh Chickpea Salad with Baby Carrots and Feta
This fresh, satisfying salad combines chickpeas with sweet roasted baby carrots, lemon, parsley, and feta. It works well as a quick lunch, a light dinner, or a make-ahead dish for work or a picnic.
Ingredients
Serves 2
- 250 g peeled and cleaned baby carrots
- Alternatively, 250 g regular carrots, peeled and cut into slices or batons
- Zest and juice of 1/2 unwaxed lemon
- 1 jar or can of chickpeas, about 350 g
- 1–2 tablespoons roughly chopped parsley
- 100 g feta cheese
- Olive oil
- Sea salt
- Freshly ground black pepper
Preparation
- Preheat the oven to 200°C using conventional top and bottom heat.
- Add 1–2 tablespoons of olive oil to a small nonstick baking dish.
- Halve the baby carrots lengthwise and remove any woody ends. Place them in the dish with the lemon zest, season with salt and pepper, and mix well.
- Roast for 20–25 minutes, or until the carrots are tender and lightly caramelized.
- Drain the chickpeas, rinse them under cold running water, and transfer them to a salad bowl.
- Add the roasted carrots and the oil from the baking dish.
- Stir in the parsley and lemon juice. Add another tablespoon of olive oil if the salad seems dry, then season to taste with salt and pepper.
- Divide the salad between two plates, crumble the feta evenly over the top, and serve.
Make-Ahead Note
The chickpea and carrot mixture keeps well in the refrigerator and is suitable for packed lunches or picnics. For the best texture, add the feta shortly before serving.