Roast carrot, chickpea & mint salad

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Roast carrot, chickpea & mint salad". Try it by all means

Recipe «Roast carrot, chickpea & mint salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author Gomer would need: 1.6kg large carrots, peeled, cut into 1cm-thick slices diagonally, 125ml olive oil, 1 1/2 tsp cumin seeds, 2 x 400g cans chickpeas, rinsed, drained, 80ml fresh lemon juice , 1 bunch mint, leaves picked, washed, dried, torn .

Ingredients:

  • 1.6kg large carrots, peeled, cut into 1cm-thick slices diagonally 
  • 125ml olive oil 
  • 1 1/2 tsp cumin seeds 
  • 2 x 400g cans chickpeas, rinsed, drained 
  • 80ml fresh lemon juice 
  • 1 bunch mint, leaves picked, washed, dried, torn 

Instructions

  1. Preheat oven to 190°C. Place the carrot and oil in a large bowl and toss to coat.
  2. Place half the carrot, in a single layer, in a large roasting pan. Roast in oven for 20 minutes. Sprinkle with half the cumin seeds. Turn and cook for a further 20-25 minutes or until the carrot is tender and golden. Transfer to a large bowl. Repeat with remaining carrot and cumin seeds.
  3. Season with salt and pepper. Add the chickpeas, lemon juice and mint, and toss until well combined. Serve immediately.