Baby spinach salad with roasted carrots
A super delicious baby spinach salad with roasted carrots, feta cheese, chickpeas and pistachios, accompanied by a dreamy honey and lemon juice vinaigrette!
Servings: 4 people
Ingredients
For the salad
- 2 tbsp olive oil plus extra for drizzling/spraying (I recommend spraying)
- 18 oz carrots cut in half, then into pieces
- 14 oz canned chickpeas drained and rinsed
- 2 tsp cumin seeds or powder; I used seeds
- handful fresh chive chopped
- 1/2 handful fresh dill chopped
- 3 handfuls fresh baby spinach
- 4 oz pistachios lightly chopped
- 7 oz feta cheese crumbled
For the dressing
- lemon juice from ½ a lemon
- 1 tbsp honey
- 2 tbsp olive oil
Equipment
- baking sheet
- baking paper
Instructions
- Preheat oven to 395 F. Line a baking sheet with parchment paper
- Clean carrots and cut in halves then into smaller pieces (bite size long)
- Drain chickpeas and wash then drain again
- Place carrots and chickpeas into the prepared baking sheet, sprinkle cumin and drizzle or spray some olive oil, season and mix well
- Bake for 30 minutes or until carrots are tender. Use the upper level of your oven. Leave to cool once done
- Mix lemon juice, honey and 2 tablespoons oil to make the dressing
- Mix baby spinach, chives and dill.
- Place the carrots and chickpeas mix over spinach, chives and dill mix.
- Pour the dressing over the vegetables and mix. Distribute into salad bowls.
- Sprinkle feta and drizzle some olive oil if you still need it
Notes
Serve this salad as a main or side dish
Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!