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Roasted Chickpea and Carrot Salad with Cumin Yogurt Dressing

Roasted Chickpea and Carrot Salad with Cumin Yogurt Dressing is a delicious and healthy dish. It features crunchy roasted chickpeas and tender carrots tossed with fresh greens and a creamy yogurt dressing. This salad is not only colorful but also packed with flavor and nutrients, making it perfect for any meal.

Why Make This Recipe

There are many reasons to try this recipe. First, it’s easy to make, which is great for busy days. Second, it’s full of wholesome ingredients that are good for your health. The combination of chickpeas, carrots, and yogurt provides protein, fiber, vitamins, and minerals. Lastly, the cumin yogurt dressing adds a unique flavor that brings all the ingredients together, making it a tasty and satisfying option for lunch or dinner.

How to Make Roasted Chickpea and Carrot Salad with Cumin Yogurt Dressing

Ingredients

1/2 cup dried chickpeas, soaked overnight and drained
1 cup carrots, peeled and chopped
2 tablespoons olive oil
1 teaspoon cumin powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon cumin powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
5 ounces mixed greens
1/4 cup chopped red onion
1/4 cup crumbled feta cheese (optional)

Directions

Preheat the oven to 400°F (200°C).
Toss the soaked and drained chickpeas and chopped carrots with olive oil, cumin powder, smoked paprika, salt, and black pepper on a baking sheet.
Roast for 25-30 minutes, or until the chickpeas are golden brown and slightly crispy, and the carrots are tender, flipping halfway through.
While the chickpeas and carrots are roasting, prepare the cumin yogurt dressing. In a small bowl, whisk together the yogurt, lemon juice, olive oil, cumin powder, salt, black pepper, minced garlic, and chopped cilantro.
In a large bowl, combine the mixed greens, roasted chickpeas, carrots, and red onion.
Drizzle the cumin yogurt dressing over the salad and toss gently to combine.
Top with crumbled feta cheese, if using, and serve immediately.

How to Serve Roasted Chickpea and Carrot Salad with Cumin Yogurt Dressing

This salad can be served as a main dish or a side dish. It pairs well with grilled meats or can be enjoyed on its own. For a heartier meal, add some quinoa or whole grains.

How to Store Roasted Chickpea and Carrot Salad with Cumin Yogurt Dressing

If you have leftovers, store the salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Keep the dressing separate if possible, to prevent the greens from wilting.

Tips to Make Roasted Chickpea and Carrot Salad with Cumin Yogurt Dressing

Make sure to soak the chickpeas overnight. This helps them cook faster and makes them easier to digest.
Feel free to adjust the spices in the dressing to your liking.
For added crunch, consider adding nuts or seeds to the salad.

Variation

You can change up the ingredients based on what you have. Try adding other vegetables like bell peppers or cucumber. You could also use different herbs like parsley or dill in the dressing for a different flavor.

FAQs

1. Can I use canned chickpeas?
Yes, you can use canned chickpeas instead of dried. Just rinse and drain them and skip the soaking step.

2. Is this salad vegan?
If you omit the feta cheese and use a dairy-free yogurt, this salad can easily be made vegan.

3. Can I prepare this salad ahead of time?
Yes, you can roast the chickpeas and carrots ahead of time. Just keep the greens and dressing separate until you are ready to serve.

Enjoy making and sharing this Roasted Chickpea and Carrot Salad with Cumin Yogurt Dressing. It’s not just tasty; it’s also nutritious and easy to prepare!