Carrot and Chickpea Salad with Honey Coriander Dressing

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15 April 2024

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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.