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You can’t go wrong with a good salad. This is also a great tasting way to sneak in a healthy meal. Carrots are a great vegetable to roast and that’s exactly what helps make this salad taste even better, Of course, crispy chickpeas and a fresh creamy dressing helps but this is all about the carrot and all the sweet flavour it brings to the table.
ROASTED CARROT SALAD WITH CRISPY CHICKPEAS AND CREAMY DRESSING
Recipe by Mark Calaminici | Food Loves Company
Serves 2-4
Ingredients
2 small bunches of carrots, with tops preferably, washed, scrubbed or peeled. Cut into small pieces
Olive oil, to taste
Salt, to taste
Freshly cracked pepper, to taste
1 can of chickpeas, drained and rinsed
Smoked paprika, to taste
Sumac, to taste
Parmigiano-Reggiano, to taste
Half of a small red onion, sliced into strips
Dressing
1 cup Sour cream
2 tbsp. carrots top leaves or fresh parsley, finely chopped
5-6 mint leaves, sliced into a chiffonade
3 tbsp. Chives, finely chopped
Juice of half a lemon
2 tbsp. Extra virgin olive oil
250-300g Salad greens of your choice
Method
1. Preheat oven to 400 degrees.
2. Lay out carrots onto a sheet pan lined with parchment paper and drizzle enough extra virgin olive oil to cover. Season with salt and freshly cracked pepper. Give a mix and place in oven for about 15-20 minutes, flipping halfway through roasting. When the carrots are fork tender, remove and set aside to cool.
3. Preheat oven to 425 degrees. Place chickpeas on a sheet pan lined with parchment paper, drizzle with enough extra virgin olive oil and season with salt and freshly cracked pepper. Give a mix and spread them apart. Place in the oven for 30-40 minutes giving them a shake halfway through roasting. The chickpeas are done when they start to get crispy. They will continue to crisp up when removed from the oven so you have to try and time it right. Once done, you can add any seasonings you like, give a mix and then remove and set aside.
4.For the dressing. Add sour cream to a bowl along with the rest of the ingredients, give a mix and place in the fridge to let the flavours come together. This can be made a day before to really bring the flavours together.
5. Dress your greens to taste with extra virgin olive oil, lemon juice, salt and freshly cracked pepper. Give a mix and then build your salad by layering. You can toss everything in the dressing if you like but I prefer layering for less sogginess and presentation. Lay the greens down, top with carrots, red onion slices chickpeas, dollops of dressing and garnish with freshly cracked pepper. Enjoy!
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