Page title and description

Salads
Roasted carrot and chickpea salad with tahini dressing
Ingredients
main
- 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
- 100g mixed salad leaves
- 400g tin chickpeas, rinsed and drained
for the dressing
- 2 tbsp light tahini
- 2 tbsp plain yogurt
- 1 garlic clove, crushed
- 2 tbsp olive oil
- juice of 1 lemon

Method
Prep time:
15 min
PT15M
Cooking time:
40 min
PT40M
main
-
Step 1
Preheat oven to 200°C/Gas 6. Toss the carrots in a baking dish with the oil, chilli, cumin, coriander and paprika. Season and roast for 30-40 minutes, until tender. -
Step 2
Remove from the oven and toss in the chickpeas, coating them with the spices. Drizzle over the honey, and leave to cool slightly. -
Step 3
Scatter the salad, chickpeas and carrots over a large serving plate.
Make the dressing
-
Step 1
stir the tahini with the yogurt until you have a smooth paste. Whisk in the rest of the ingredients with a few tablespoons of water, just enough so the dressing has the consistency of pouring cream. Drizzle over the salad.