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Roast carrot, chickpea & mint salad
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Ingredients:
  • 1.6kg large carrots, peeled, cut into 1cm-thick slices diagonally
  • 125ml (1/2 cup) olive oil
  • 1 1/2 tsp cumin seeds
  • 2 x 400g cans chickpeas, rinsed, drained
  • 80ml (1/3 cup) fresh lemon juice
  • 1 bunch mint, leaves picked, washed, dried, torn
Instructions:
  • Preheat your oven to 190°C. Combine carrots and oil in a large bowl, ensuring a perfect coat.
  • Arrange half of the carrots evenly in a spacious roasting pan. Roast in the oven for 20 minutes. Sprinkle with half of the aromatic cumin seeds. Flip the carrots and roast for an additional 20-25 minutes until they are tender and beautifully golden. Transfer to a generous-sized bowl. Repeat the process with the remaining carrots and cumin seeds.
  • Season generously with salt and pepper. Incorporate chickpeas, lemon juice, and mint, tossing until fully mixed. Serve promptly.

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