If you’ve ever thought carrots were a little underwhelming, this salad is here to change your mind. Roasting them brings out their natural sweetness and gives them those golden, caramelized edges that make you wonder why you ever ate them any other way. Paired with crispy chickpeas, salty feta, and a punchy cumin vinaigrette, this is the kind of salad for which people will ask the recipe.
I’ve been making versions of this for years, especially when I need to bring a salad or a side to a summer potluck. It hits that sweet spot between wholesome and craveable, which, if you’ve been around here for a while, you know is kind of my thing. The textures alone are super interesting: tender roasted carrots, hearty chickpeas, and crunchy walnuts.
It’s perfect for summer, too! You can serve it warm or at room temperature, make it ahead, or tweak it based on what you have in the fridge.
Carrot and Chickpea Salad Ingredients
- Fresh garlic: this salad pops because of the freshness of the ingredients. You’ll want to use fresh garlic here!
- Salt: I used Kosher, but if you use fine sea salt or table salt you’ll want to hold back a little on the amount.
- Apple Cider Vinegar: Red wine vinegar or rice vinegar would also be good.
- Dijon Mustard: skip the yellow stuff this time
- Ground cumin & cumin seeds: the star of the dressing and the roasted vegetables. If you can’t find cumin seeds, just use ground cumin on the roasted carrots.
- Honey: adds just a touch of sweetness to calm the vinegar.
- Cayenne: just a pinch or leave it out completely
- Extra virgin olive oil: You can also use avocado oil or light olive oil. I wouldn’t use coconut oil here.
- Chickpeas: also known as garbanzo beans
- Carrots: don’t use baby carrots here – they don’t have much flavor
- Avocado oil: for roasting
- Walnut halves: you can also use chopped, but bigger ones add better texture to this salad
- Feta cheese: don’t skimp on this!
- Fresh cilantro & mint: Again, use fresh herbs!
How to Make Roasted Chickpea Salad
- Whisk the dressing ingredients in a large bowl, then stir in the chickpeas.
2. Roast the carrots and garlic tossed in the oil and cumin seeds.
3. Remove them from the oven and chop up the garlic well.
4. Toss the roasted carrots and garlic into the chickpeas and dressing. Let it cool for a bit.
5. Stir in the walnuts, cheese, and herbs.
6. Serve.
Best Carrot Salad Recipe Variations
Add heat: add an extra pinch or two of cayenne to bump up the heat.
Swap out the carrots: sweet potatoes or butternut squash would also be good in this salad.
Add some greens. Massaged kale or some baby greens would be delicious here!
How to Store this Recipe for Carrot Salad
Store any leftovers in an airtight container in the fridge for up to a week for best flavor.
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Roasted Carrot Salad Recipe
This is such a fun and unique take on a bean salad -- using cumin-roasted carrots and hearty mix-ins like feta and walnuts.
Ingredients
For the dressing
- 1 teaspoon crushed or grated garlic
- ¼ teaspoon kosher salt
- 2 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ¾ teaspoon cumin (or 1 teaspoon cumin seeds, toasted and crushed)
- ½ teaspoon honey
- a generous pinch of cayenne pepper (or more if you like it spicy)
- ¼ cup extra virgin olive oil
For the salad
- 2 15-ounce cans chickpeas (garbanzos), rinsed and drained
- 2 pounds carrots (about a dozen), peeled, cut in half lengthwise then into ⅓-inch slices at an angle
- 6 garlic cloves, smashed and peeled
- 2 teaspoons cumin seeds
- 2 Tablespoons heat-safe oil, like coconut or grapeseed
- 1 teaspoon kosher salt, plus more to taste
- 2 cups walnut halves
- ½ cup crumbled feta cheese
- ½ cup lightly packed chopped fresh cilantro
- 2 Tablespoons chopped fresh mint
Instructions
Make the dressing by whisking all of the ingredients (except the oil) in a large serving bowl, then adding the oil in a steady stream while whisking. Add the chickpeas and stir well to coat. Let it stand while you roast the carrots.
Preheat the oven to 400 degrees F.
On a large, rimmed baking sheet, toss the carrots, garlic, cumin, oil, and salt until well-coated. Spread evenly, then roast, shaking the pan occasionally, until tender and browned, about 25 minutes.
Remove the garlic cloves from the pan and chop them into small pieces. Transfer the garlic and roasted carrots to the bowl with the chickpeas. Toss until well mixed. Cool slightly, then toss in the walnuts, feta, cilantro, and mint. Season to taste with salt, if necessary. Serve warm or at room temperature.
Notes
Nat's Notes:
1. You can make the dressing ahead of time and store in a mason jar until you're ready to add the chickpeas.
2. You can toast the walnuts after you remove the carrots and garlic from the pan. Just spread them evenly and put the pan back into the oven for 5 minutes or so while you put the rest of the salad together. Let them cool for a few minutes before adding them to the salad.
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