Main Dish Recipes

Chickpea Salad with Roasted Carrots and Feta

In the summer, I would happily eat a salad every night for dinner.

But, it’d better not be just lettuce with croutons. That? Not a dinner salad.

This, though, THIS is a dinner salad. I’m pretty sure Bart ate a full bowl-worth of it before we even got to the table. It was amazing.

Probably, you should make this immediately. (And probably, I should make this again for dinner tonight (I wrote that last sentence and then went to put some chickpeas in the crockpot so we could have it for dinner again and. . . I was completely out of chickpeas. I was both flabbergasted and horrified. Time to go buy forty more bags of dried chickpeas)).

And, look, I know a chickpea and carrot salad sounds pretty boring. I promise that this is not. This is rockstar good (if, you know, rockstars eat salad. I imagine rockstars eating burgers, actually).
 

Chickpea Salad wtih Roasted Carrots and Feta -- the perfect salad to serve as a main dish. This is the best salad I've ever had.

Chickpea Salad with Roasted Carrots and Feta
(adapted from Perry’s Plate)

Serves 5-6 as a main dish

Dressing:
1 teaspoon minced garlic
1/4 teaspoon kosher salt
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon cumin seeds (or 3/4 tsp cumin)
1/2 teaspoon honey
pinch of cayenne pepper
1/4 cup olive oil

Salad:
4 cups chickpeas (2 15-oz cans), rinsed and drained
1 pound carrots, peeled, and sliced into 1/3-inch pieces at an angle
1 chicken breast, uncooked
6 garlic cloves, smashed and peeled
2 teaspoons cumin seeds
2 Tablespoons coconut oil
1 teaspoon kosher salt, plus more to taste
1 cup cashew pieces
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro

Preheat oven to 400 degrees. 

In a large serving bowl, whisk together all the dressing ingredients except the olive oil. While whisking constantly, pour the oil in as a steady stream until combined. Add chickpeas and toss well. Set aside.

On a rimmed cookie sheet, toss the carrots, chicken breast, garlic, cumin, and oil until well-combined. Sprinkle evenly with the salt. Roast, until carrots are fork-tender and chicken is cooked through, about 25 minutes, stirring occasionally.

Remove the garlic from the pan and chop them into very small pieces. Shred the chicken. Add the garlic, chicken, carrots and any pan juices to the chickpeas and stir to combine.

Cool slightly, then add the remaining ingredients, seasoning with salt to taste.

Serve warm or at room temperature.

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12 Comments

  • Reply Jenn June 19, 2013 at 12:36 pm

    How long do you cook your chickpeas in the crock pot? I always use canned, but I want to convert to dried.

    • Reply Janssen June 19, 2013 at 2:40 pm

      Three hours on high. I don't soak them beforehand.

  • Reply Erica June 19, 2013 at 2:34 pm

    haha! i was about to ask the same question as jenn! i tried chickpeas in a crockpot once and it went horribly. our apartment smelled for hours.

  • Reply heidikins June 19, 2013 at 2:55 pm

    J-Mo doesn't eat cooked carrots…because he is a communist. But, I will definitely make this one day when he's not around! It looks delicious!

    xox

    • Reply heidikins July 1, 2013 at 10:57 pm

      Jury is back, this is amazing! Love!

      xox

  • Reply RA June 19, 2013 at 3:46 pm

    Hmm, I might try this for lunches next week. Satisfying, room-temperature salads are my new thing for work.

  • Reply Mindy June 20, 2013 at 2:44 am

    I am excited to try this. I LOVED the Thai Quinoa Bowl you posted a while back so now I totally trust your food recommendations! 🙂

  • Reply Captain Underpants June 20, 2013 at 3:40 pm

    I made this last night! I forgot to bring home a bag of carrots (left in the fridge at work, le sigh) so I supplemented the two carrots I had at home with the rather odd mini orange sweet peppers from my organic food club. I also forgot cashews and used drumstick chicken instead of breast because that is what my freezer offered me. Huge hit with my baby, me and my husband. The only comment from my husband was: add noodles! Although he says that about most foods, it now has noodles and is a very wonderful pasta salad. Yum. Also, I am getting a 25 pound bag of black beans and another of navy beans tomorrow…any ideas? haha

  • Reply Peaceful Reader June 21, 2013 at 2:41 am

    I love chickpeas so will have to try this lovely recipe. I have a jar just waiting for this recipe in my dry storage.

  • Reply Laura June 23, 2013 at 1:59 am

    Looks delicious – I am excited to try this now that the hubby is all into healthy eating! I don't think he would have touched this with a 10-foot pole before (he doesn't like beans).

  • Reply Jenny July 3, 2013 at 11:24 pm

    Just made our second batch of this DELICIOUS dish and served it for dinner tonight. I LOVE how versatile it is! Still can't add the feta, and I roasted my slivered almonds (that I substitute for the cashews). Last night we had fresh corn on the cob, so tonight I cut the leftovers off the cob and added that to the mix. HERE's the winner: I didn't oven roast it (too dang hot) and I didn't have chicken to add. We went totally veg. and since I had a crockpot of beans cooking for tomorrow, I stuck my peeled carrots on top of the beans for a couple of hours to soften. No-cook, no-meat, no-complaints dinner. I have to one and a half times the recipe for my crew, but EVERY one had a second helping. My college kid home for the fourth asked me to share the recipe with him. THANK YOU! It's a winner.

  • Reply Katie February 8, 2014 at 10:53 pm

    This was delicious! I'll definitely be making it again.
    I read your about page–my family also moved to NC from Texas for grad school in 2013. We're in Wake Forest. So hello, neighbor 🙂

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