A wholesome, warm salad bursting with flavor — roasted carrots and chickpeas tossed in a zesty lemon-honey dressing, enriched with fresh herbs and crunchy pistachios. High in plant-based protein, fiber, and vitamins, this quick and satisfying dish works beautifully as a main course or side for effortless everyday meals.
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.