Spice-Roasted Carrot, Chickpea, Date & Feta Salad
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Total: 45 mins
On cooler days, a warm salad of roasted veg tumbled with aromatic spices, sweet Medjool dates and nutty chickpeas makes the perfect lunch. Carrots and red onions are dusted with coriander, cumin and cayenne pepper then caramelised in the oven. Add chickpeas, fresh dates and tangy feta and you have a mouthwatering mix of flavours. It's also delicious cold, so you can keep it in the fridge, ready to tuck into whenever you're hungry.
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597 kcal
(per portion)
Ingredients you'll need
  • 300g carrots
  • 2 red onions
  • 1 tsp ground coriander
  • 2 tsp cumin seeds
  • A pinch of cayenne pepper
  • 125g Medjool dates
  • 400g tin of chickpeas
  • A handful of mint
  • 1 orange
  • 1 garlic clove
  • 120g feta
From your kitchen
  • 2 tbsp olive oil
  • Sea salt + black pepper
Step by step this way
  • 1.

    Divide the carrot and chickpea salad between 2 plates. Layer the orange slices on top. Crumble over the feta and scatter over the remaining mint leaves to serve.

  • 2.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the carrots. Slice into quarters lengthways. Add them to a deep roasting tin. Peel and slice the red onions into wedges. Add to the tin. Drizzle over 1 tbsp oil. Dust with the ground coriander, cumin seeds and a pinch of cayenne pepper. Season with salt and pepper. Roast for 25-30 mins till the carrots are tender and lightly charred.

  • 3.

    Meanwhile, lightly squash the dates and pull out the stones. Roughly chop the dates and set aside. Drain and rinse the chickpeas. Pick the mint leaves off the woody stalks. Finely shred and set aside.

  • 4.

    To make the dressing, zest the orange and scoop into a small bowl. Use a small, sharp knife to slice the skin and pith off the orange. Halve the orange and squeeze the juice from one half into a small bowl. Peel, grate or finely slice the garlic clove. Add to the bowl. Sprinkle in half of the mint leaves. Pour in 1 tbsp olive oil. Season with salt and pepper. Whisk well to combine. Slice the remaining half orange and set aside.

  • 5.

    Remove the carrots from the oven. Scoop in the dates and chickpeas. Drizzle over the dressing and stir well to gently coat and warm the dates and chickpeas. Taste and add more salt and pepper, if needed.

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