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 and serve.

  • 2.

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

  • 3.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the carrots. Quarter the carrots lengthways. Add them to a deep roasting tin.

  • 4.

    Peel and slice the red onions into wedges. Add them to the carrots. Drizzle over 1 tbsp oil. Dust with the ground coriander, cumin seeds and a pinch of cayenne pepper (cayenne is spicy, so use a smuch or as little as you prefer). Season with salt and pepper. Roast for 25-30 mins till the carrots are tender and lightly charred.

  • 5.

    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.

  • 6.

    To make the dressing, finely zest the orange 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 the bowl. Slice the remaining half orange into thin slices and set aside. Peel and grate the garlic clove. Add to the bowl. Sprinkle in half of the mint leaves. Add 1 tbsp olive oil. Season with salt and pepper. Whisk well to combine.

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