Roast carrot, cumin and chickpea salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 300g Chanteney carrotsscrubbed and halved
- 2 tsp cumin seeds
- olive oil
- 400g tin chickpeasrinsed and drained
- ½ lemonjuiced
- 1 bunch parsleyleaves picked
- 100g fetacrumbled
Nutrition: per serving
- kcal420
- fat25.5g
- carbs27.6g
- fibre9g
- protein18.4g
- salt2.8g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the carrots and cumin in a roasting tin. Add some seasoning and a tbsp olive oil and toss everything together. Roast for 20-25 minutes or until tender.
step 2
Tip the chickpeas into a bowl, add the carrots and any juice from the roasting tin then divide between two plates and scatter over feta to finish.
