Carrots with chickpeas, feta and cumin
4 servings
90 minutes
This aromatic salad combines the simplicity and sophistication of European cuisine. Roasted carrots infused with the warmth of cumin acquire a rich, sweet-spicy flavor that pairs beautifully with creamy feta and tender chickpeas. Pistachios add a light crunch, while fresh spinach and mint leaves provide a refreshing touch to the dish. Lemon juice and honey in the dressing create a balance between sweetness and acidity, making each forkful a true gastronomic delight. This salad works well as a standalone dish or as a side to roasted meat or fish. It fits perfectly into a healthy diet, enriching the body with vitamins and healthy fats. A great choice for those who appreciate fresh flavors and harmony of ingredients!
1
Preheat the oven to 200 degrees. Peel the carrots, cut each into 5 cm pieces, then cut each into 4-6 parts. Place on a baking sheet, sprinkle with cumin, and drizzle with olive oil. Season with salt and mix. Roast until done, 30-40 minutes. Transfer the hot carrots to a bowl.
- Carrot: 500 g
- Ground cumin: 2 teaspoons
- Olive oil: to taste
2
Drain the chickpeas in a colander, rinse them 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. Cool down.
- Canned chickpeas: 400 g
- Lemon juice: to taste
- Clear (liquid) honey: 1 tablespoon
- Olive oil: to taste
3
Chop the mint and spinach leaves coarsely, and chop the pistachios. Add to the salad. Crush the cumin with a fork into small pieces and sprinkle over the dish before serving.
- Fresh spinach leaves: 1 glass
- Fresh mint: 5 stem
- Pistachios: 100 g
- Ground cumin: 2 teaspoons
