This warm roasted chickpea salad with carrots, peppers and rocket is served with a pesto and yoghurt dressing.
It’s easy to make – the oven does all the work – and it’s seriously nourishing.
If you haven’t roasted chickpeas before, do try this recipe. Roasting gives them a delicious nuttiness and texture which makes them a delight to eat.
Paired with carrots and peppers for sweetness, rocket for pepperiness and that creamy yoghurt dressing, this salad tastes as good as it looks.
Why You’ll Love This Recipe
- Quick prep: The oven does the hard work — minimal effort required!
- Wholesome and filling: Packed with protein, veg and healthy fats.
- Looks as good as it tastes: Perfect for lunch, dinner or meal prep.
- Naturally vegetarian (and easy to make vegan).
The Ingredients
- Carrots – use 3 carrots. Cut them into small wedges – about an inch in length – to make sure they’re all cooked in time.
- Peppers – I used sweet peppers, a yellow and a red one. Bell peppers will work perfectly too.
- Chickpeas – tinned chickpeas work perfectly. Make sure you buy ones that are just in water – no added salt or flavourings.
- Olive oil – for roasting. Olive oil gives the best taste over other types of oil for this recipe.
- Red pesto – you can use any kind of red pesto for this. I used shop bought, for ease, but you can of course make your own.
- Yoghurt – full fat natural yoghurt is best for this. You could use Greek yoghurt. Fat free yoghurts will not be as creamy.
- Rocket – you could also use watercress or spinach.
How to Make Roasted Chickpea Salad
- 1. Roast the carrots for 15 minutes, then add the chickpeas and peppers and roast for another 15 minutes.
- 2. Make the dressing by simply mixing together red pesto and yoghurt.
- 3. Plate up the salad by piling rocket into bowls, topping with the chickpea mix then drizzling over the yoghurt.
FAQs
Can I make this vegan?
Yes! Use vegan pesto and your favourite plant-based yoghurt.
What can I use instead of chickpeas?
Butter beans or cannellini beans roast beautifully too.
What’s the best yoghurt for this dressing?
Full-fat natural or Greek yoghurt gives a lovely creamy texture and balances the pesto’s richness.
Warm Roasted Chickpea Salad with Pesto Yoghurt Dressing
Warm roasted chickpea salad with carrots, peppers and rocket, topped with a creamy red pesto yoghurt dressing. Easy, nourishing and ready in under 40 minutes.
Start Cooking in Cook Mode
Ingredients
- 2 tablespoons olive oil
- 3 carrots
- 2 large sweet peppers
- 800 grams chickpeas tinned
- 80 grams rocket
- 3 tablespoons red pesto
- 200 ml natural yoghurt
Instructions
- Preheat the oven to 180 degrees C.
- Cut the tops and bottoms off the carrots. Cut into wedges an inch in length. Place on a baking tray, drizzle with the oil and sprinkle with a pinch of salt and pepper. Put in the oven for 15 minutes.
- Slice the peppers into 1cm thick slices, discarding the seeds. Drain the chickpeas. When the carrots have been in the oven for 15 minutes, add the peppers and chickpeas to the baking tray. Return to the oven for another 15 minutes.
- Meanwhile, in a bowl, mix together the pesto and yoghurt.
- To serve, put the rocket at the bottom of each bowl. Add the carrot, pepper and chickpea mix, then drizzle over the yoghurt dressing.
Video
Notes
Variations
- Vegan version: Use a dairy-free yoghurt and vegan pesto.
- Add grains: Serve over quinoa, couscous or farro to make it a heartier meal.
- Add crunch: Sprinkle with toasted seeds or nuts before serving.
- Switch up the veg: Try courgettes, aubergine, sweet potato or beetroot.
- Make it green: Use basil pesto for a fresher, lighter flavour.
Storage & Make Ahead
- Fridge: Keeps for up to 4 days in an airtight container.
- Serve cold or reheat: Gently warm the roasted veg in the oven before serving, or enjoy it cold.
- Make ahead: Roast the veg and mix the dressing separately — assemble when ready to eat.
You’re going to love this salad! Easy, delicious and packed full of good things