Baked Carrot and Chickpea Salad - a delicious vegetarian winter salad. Since this salad has no lettuce, it will not get soggy. This salad is baked so it is perfect for those cooler winter days. The lemon honey dressing is also to die for.
I love carrots! For more sweet potato recipes try my sweet potato red pepper soup, roasted
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Why you'll love this warm carrot salad with honey lemon vinaigrette
It is easy to make and ready in less than 40 minutes.
It is vegetarian, gluten free and can be made vegan.
Thanks to the chickpeas this recipe is high in protein.
It is perfect the perfect healthy winter salad.
The pistachios give this salad the perfect crunch!
Ingredients
- carrots
- chickpeas
- olive oil
- za'atar
- paprika
- olive oil
- lemons
- garlic
- honey
- mustard
- dill
- pistachios
- red bell pepper
- green bell pepper
See the recipe card for full information on ingredients and quantities.
Substitutions
- olive oil - can be subbed with avocado oil.
- honey - can be subbed with maple syrup.
- dill - can be subbed with parsley, cilantro, mint or basil.
- za'atar - if you can not find za'atar you can use a combination of thyme, cumin, oregano, sesame seeds, marjoram and coriander (or a combination of what you can find).
Step-by-Step Instructions
Bake carrots and chickpeas.
Mix together dressing.
Toss together salad.
Serve and enjoy!
Storage instructions
You can store the extra salad in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
Use a good quality olive oil for the best tasting dressing. I love Thrive Market olive oil or Brightland.
I highly recommend using za'atar for this recipe if you can find it. It really adds a great flavor.
Recipe FAQS
I get mine from Whole foods. Amazon or thrive market are also a good option.
Thyme, oregano, marjoram, cumin, coriander, sumac and sesame.
Other salads to try
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Baked Carrot and Chickpea Salad
Ingredients
Roasted ingredients
- 3 cups chopped carrots this came from 1 small bunch of carrots for me
- 1 can chickpeas - drained
- 1 tablespoon olive oil
- 1 teaspoon za'atar
- ½ teaspoon paprika
- ½-1 teaspoon salt adjust to your saltiness preference
- black pepper to taste
Dressing ingredients
Other ingredients
- ½ cup finely chopped dill
- ½ cup roughly chopped pistachios
- 1 red bell pepper - finely chopped
- 1 green bell pepper - finely chopped
Instructions
- Preheat oven to 400 degrees. Add carrots and chickpeas to a sheet pan and toss with oil, spices and salt/pepper. Bake for 30-35 minutes.
- Add all dressing ingredients and whisk until combined.
- Add baked carrots, chickpeas and the rest of the salad ingredients to a bowl. Toss together with the dressing and dig in.
Rebecca says
Look so yummy!! Can I omit nuts/is there another type you would suggest?
Kristi says
Hi Rebecca, I would sub in pumpkin seeds or sunflower seeds if you can tolerate those. If not you can leave it out, the purpose of the nut is to add some crunch.
Diane Keal says
One of the simplest, most delicious recipes I’ve ever made! SO good & a bonus that it’s meatless & nutrítious.
Kristi says
Thanks Diane!