Riverford Wicked Leeks
Carrot, chickpea and tahini salad  recipe image

Print Carrot, chickpea and tahini salad

A versatile salad - tuck into this healthy salad as a main dish or serve as a side salad.


  • 600g carrots, peeled & 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 & 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 & pepper


  1. Preheat oven to 200°C/Gas 6.
  2. Toss the carrots in a baking dish with the oil, chilli, cumin, coriander, paprika and honey. Season.
  3. Roast for 30-40 minutes, until tender.
  4. Remove from the oven and toss in the chickpeas to coat them with the spices.
  5. Leave to cool slightly, then scatter with the salad leaves onto a serving plate.
  6. Make the dressing: Stir the tahini with the yoghurt to make a smooth paste.
  7. Whisk in the rest of the ingredients with a few tablespoons of water, to give you the consistency of pouring cream.
  8. Drizzle over the salad.

Cooks notes

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