Description
A delicious and healthy salad featuring crunchy roasted chickpeas, tender carrots, and a creamy 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)
Instructions
- 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 by whisking together yogurt, lemon juice, olive oil, cumin powder, salt, black pepper, minced garlic, and chopped cilantro in a small bowl.
- In a large bowl, combine 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.
Notes
Store leftovers in an airtight container for up to 2 days. Keep the dressing separate if possible to prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean