Carrots with Chickpeas, Feta, and Cumin

Salads | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Carrots with Chickpeas, Feta, and Cumin

Ingredients

Turnips - 17.6 oz
Chickpea - 14.1 oz
Feta cheese - 7.1 oz
Pistachios - 3.5 oz
Fresh basil leaves - 1 cup
Fresh Mint - 5 stems
Ground Cumin - 2 teaspoons
Meyer Lemon Juice - to taste
Honey - 1 tablespoon
Olive Oil - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F. Peel the carrots, cut each into 5 cm pieces, then cut each piece into 4–6 parts. Place on a baking sheet, sprinkle with cumin, and drizzle with olive oil. Season with salt and mix. Roast until tender, about 30–40 minutes. Transfer the hot carrots to a bowl.

Step 2

Drain the chickpeas in a colander, rinse, and add to the carrots. Mix lemon juice, honey, and 1 tablespoon of olive oil, and dress the vegetables while the carrots are still warm. Let cool.

Step 3

Coarsely chop the mint and spinach leaves, and chop the pistachios. Add to the salad. Crush the cumin with a fork into small pieces and sprinkle over the dish before serving.