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.
Roasted Chickpea Salad – 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.
If you like this, you might also like these salad recipes:
- Quinoa and Lentil Salad
- Sweetcorn and Black Bean Salad
- Pomegranate, Feta and Chickpea Salad
- Carrot, Watercress and Beetroot Salad
- Warm Roasted Red Pepper and Halloumi Quinoa Salad
You can eat this salad as a meal by itself, but if you want to serve it as a side, try these as the main dishes:
Get the cook books:
Warm Roasted Chickpea Salad
November 3, 2024Roasted chickpea salad with carrots, peppers and rocket, served with a pesto and yoghurt dressing.
Ingredients
- 2 tbsps olive oil
- 3 carrots
- 2 large sweet peppers
- 2 x 400 g tins of chickpeas
- 80 g rocket
- 3 tbsps 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.
Tried this recipe?Let us know how it was!
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