Roasted Heritage carrots with roasted chickpea salad
5th Dec, 2017


  • Serves 2
  • 400g chickpeas
  • 400g heritage carrots, scrubbed clean
  • 1 red onion, sliced
  • 1 tsp mixed herbs
  • 1 tbsp rapeseed oil
  • ½ tsp Malden salt
  • ½ tsp cracked black pepper
  • For the yogurt dressing
  • 2 tbsp coconut yogurt
  • Pinch za’atar
  • Pinch cumin
  • Zest and juice of a lemon

Equipment required:

This is a warming dish, perfect for a quick, weekday supper. Try to seek out purple and yellow heritage carrots as well as the classic orange, it makes for a pretty autumnal looking dish.

1. Preheat your oven to 180 degrees. Line a baking tray with greaseproof paper.

2. Drain the chickpeas and spread them onto the baking tray. Add the carrots and scatter over the onions, mixed herbs, oil, salt and pepper and roast them in the oven for 25 minutes until the chickpeas are crisp and the carrots are tender.

3. While the carrots and chickpeas are cooking make the yogurt dressing by whisking together all of the ingredients in a bowl.

4. Serve the carrots and chickpeas straight from the oven and drizzle over the yogurt dressing.

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