Carrots with Chickpeas, Feta, and Cumin
Salads • European
Description
Carrots with Chickpeas, Feta, and Cumin
Ingredients
- Turnips 20 oz
- Chickpea 15 oz
- Feta cheese 5 oz
- Pistachios 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 390°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.
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