This warm carrot and chickpea salad blends vibrant roasted vegetables with zesty dressing, creating a flavorful and nutritious dish.
Packed with plant-based protein and fiber, it supports digestion and sustained energy.
With healthy fats, minimal saturated fat, and plenty of vitamins, it’s a quick, easy, and satisfying meal perfect for weeknight dinners or wholesome meal prep.
Baked Carrot & Chickpea Salad
Equipment
- 1 sheet pan (large)
- 1 mixing bowl
- 1 whisk
- 1 knife
- 1 cutting board
- Measuring Spoons and Cups
Ingredients
Roasted Vegetables:
- 3 cups carrots chopped
- 1 15 oz can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon za’atar seasoning
- ½ teaspoon paprika
- ½ –1 teaspoon salt to taste
- Black pepper to taste
Dressing:
- ⅓ cup olive oil
- Juice of 2 lemons
- 1 clove garlic grated
- 1 tablespoon honey
- ½ teaspoon mustard
- Pinch salt
- Pinch black pepper
Salad Add-Ins:
- ½ cup fresh dill finely chopped
- ½ cup pistachios roughly chopped
- 1 red bell pepper finely chopped
- 1 green bell pepper finely chopped
Instructions
- Prepare Oven and Equipment: Preheat your oven to 400°F (200°C) so it reaches the correct temperature for roasting. Gather all necessary equipment before starting, including a large sheet pan, mixing bowls, a whisk, a knife, a cutting board, and measuring spoons and cups. Being organized from the start will make cooking smoother and more efficient.
- Chop the Carrots: Wash and peel fresh carrots thoroughly. Trim both ends and cut them into evenly sized bite-sized pieces, about 1-inch thick. Uniform pieces ensure even roasting. Place the chopped carrots in a large mixing bowl ready for seasoning.
- Prepare Chickpeas: Open a 15-ounce can of chickpeas. Drain them well in a colander, then rinse under cold running water to remove excess sodium and enhance their flavor. Transfer the rinsed chickpeas to the bowl with the carrots.
- Season Vegetables: Add 1 tablespoon of olive oil to the bowl containing the carrots and chickpeas. Sprinkle 1 teaspoon of za’atar seasoning, ½ teaspoon paprika, ½–1 teaspoon salt (to taste), and black pepper. Toss the mixture gently until every carrot piece and chickpea is evenly coated with oil and spices. This step ensures full flavor development during roasting.
- Roast the Vegetables: Spread the seasoned carrots and chickpeas evenly on the prepared sheet pan, ensuring they are in a single layer for even cooking. Place in the preheated oven and roast for 30–35 minutes. At about the halfway mark (15 minutes), stir or flip the vegetables with a spatula so they roast evenly. The carrots should turn golden and tender, and the chickpeas should develop a slight crisp.
- Prepare the Dressing: While roasting, combine ⅓ cup olive oil, juice of 2 lemons, 1 grated clove of garlic, 1 tablespoon honey, ½ teaspoon mustard, a pinch of salt, and a pinch of black pepper in a medium mixing bowl. Whisk vigorously until smooth and emulsified. Taste and adjust with extra lemon juice for brightness or honey for sweetness as desired.
- Chop Fresh Ingredients: While the vegetables roast, finely chop ½ cup fresh dill for aroma. Roughly chop ½ cup pistachios to add texture. Dice one red bell pepper and one green bell pepper into small pieces. Keep these aside for assembling the salad.
- Assemble the Salad: Once roasted, transfer the carrots and chickpeas into a large mixing bowl. Add the chopped dill, pistachios, red bell pepper, and green bell pepper. Pour the prepared dressing over the vegetables and toss gently until everything is evenly coated.
- Final Taste Adjustments: Taste the salad and adjust seasoning if necessary. Add more salt, pepper, or lemon juice if needed to balance the flavors. This final step ensures the salad delivers a perfect blend of savory, sweet, and tangy flavors.
- Serve and Enjoy: Serve the salad warm for a comforting meal, either as a main dish or a side. This salad pairs well with grilled proteins or can be enjoyed on its own. Store leftovers in an airtight container in the fridge for up to 3 days — perfect for meal prep.
Notes
- Use fresh carrots for the best flavor and texture — they roast beautifully and enhance the salad’s sweetness.
- Za’atar seasoning adds a unique Middle Eastern flavor, but you can substitute with cumin or coriander if unavailable.
- For extra texture, slightly toast the pistachios before adding them to the salad.
- Adjust the dressing’s sweetness or tanginess to taste by varying the lemon juice or honey.
- This salad is versatile — you can swap or add vegetables like roasted sweet potatoes, zucchini, or beets.
Chef’s Secrets: Enhancing Flavor Every Time
Roasting is the key to this salad’s rich flavor profile.
Carrots develop a natural sweetness when roasted, while chickpeas become slightly crisp, adding depth to each bite.
Don’t rush this process — allowing a full 30 minutes ensures optimal caramelization.
Whisking the dressing well before serving ensures a smooth, balanced coating.
Fresh dill and pistachios add an aromatic and textural contrast, elevating this dish into a satisfying meal.
Always taste and adjust seasoning at the end — a little extra salt, pepper, or lemon juice can make all the difference.
Serving Suggestions: Perfect Pairing Ideas
This warm carrot and chickpea salad works beautifully as both a main dish and a side.
Serve it as a light, plant-based dinner with crusty bread or alongside a protein like grilled chicken, salmon, or tofu.
It also makes a hearty addition to a mezze platter, paired with hummus, flatbread, and roasted vegetables.
For a fresh twist, garnish with a dollop of yogurt or crumbled feta.
This salad’s bright, zesty flavors also pair well with grains like quinoa or couscous for a filling, nutritious bowl.
Storage Tips: Keeping Salad Fresh Longer
Store leftovers in an airtight container in the refrigerator for up to three days.
Keep the dressing separate if you prefer a fresher texture and add it just before serving.
Roasted carrots and chickpeas can also be prepared in advance and stored without dressing for up to two days, making this salad perfect for meal prep.
When reheating, warm gently in the oven or microwave to preserve texture — avoid overheating to prevent chickpeas from becoming overly dry.
Frequently Asked Questions
1. Can I make this salad vegan?
Yes! The recipe is already plant-based, but to ensure it’s vegan-friendly, use maple syrup or agave instead of honey in the dressing. This keeps the flavors intact while maintaining a vegan diet.
2. Can I use dried chickpeas instead of canned?
Absolutely. If using dried chickpeas, soak them overnight and cook until tender before adding to the recipe. This gives them a fresher taste, though canned chickpeas are more convenient for quick preparation.
3. How do I store this salad for meal prep?
For meal prep, store roasted vegetables and dressing separately in airtight containers. Combine just before serving to maintain freshness and avoid sogginess. The salad keeps well for up to three days in the refrigerator.
4. Can I add other vegetables?
Definitely. This salad is versatile — try adding roasted sweet potatoes, beets, or zucchini. Fresh greens like arugula or spinach also work well if added just before serving.
5. How do I make the dressing creamier?
To make a creamier dressing, add 1–2 tablespoons of tahini, Greek yogurt, or blended avocado. This creates a richer texture without overpowering the vibrant flavors of the roasted vegetables.
