Minty Carrot, Pistachio & Feta Salad
This vibrant carrot and chickpea salad is a delightful combination of roasted veggies, crunchy nuts, creamy feta, and fresh herbs, all brought together with a zesty lemon and honey dressing. Perfect for a light and refreshing meal, this salad is both flavorful and satisfying.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil , plus a little extra for drizzling
- 500g carrots , halved and cut into chunks
- 400g can chickpeas , drained and rinsed
- 2 tsp ground cumin
- juice ½ lemon
- 1 tbsp clear honey
- small bunch mint , chopped
- 2 big handfuls spinach
- 100g bag shelled pistachios , roughly chopped
- 200g pack feta cheese , crumbled
Instructions
- Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
- Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
- Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 307 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.6 milligram of sodium
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