Pic of Carrot, chickpea and tahini salad

Carrot, chickpea and tahini salad

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Carrot, chickpea and tahini salad

Starter Serves 4 1h
A versatile salad - tuck into this healthy salad as a main dish or serve as a side salad.



  • 600g carrots, peeled and cut into large chunks
  • 2 tbsp olive oil
  • ½ tsp dried chilli flakes
  • 1 tsp cumin seeds
  • ½ tsp ground coriander
  • ¼ tsp smoked paprika
  • 1 tbsp clear honey
  • 400g tin chickpeas, rinsed and drained
  • 100g salad leaves

for the dressing

  • 2 tbsp light tahini
  • 2 tbsp plain yoghurt
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • juice of 1 lemon, to taste
  • salt and pepper
Image of Carrot, chickpea and tahini salad


Prep time: 15 min
Cooking time: 45 min


  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Toss the carrots in a baking dish with the oil, chilli, cumin, coriander, paprika and honey. Season.
  • Step 3

    Roast for 30-40 minutes, until tender.
  • Step 4

    Remove from the oven and toss in the chickpeas to coat them with the spices.
  • Step 5

    Leave to cool slightly, then scatter with the salad leaves onto a serving plate.

Make the dressing

  • Step 1

    Stir the tahini with the yoghurt to make a smooth paste.
  • Step 2

    Whisk in the rest of the ingredients with a few tablespoons of water, to give you the consistency of pouring cream.
  • Step 3

    Drizzle over the salad.

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