Best Roasted Root Chickpea Salad Recipes

ROASTED ROOT & CHICKPEA SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the carrots, celeriac and squash in a large bowl. Sprinkle over ¾ of the spices and ¾ of the oil. Toss to combine and season. Transfer to two large roasting trays. Add the beetroot to the same bowl, and toss in the remaining oil, spices and some seasoning, then divide between the roasting trays (coating the beetroot separately will stop everything turning purple). Roast the veg for 45 mins or until tender, tossing halfway. Add the chickpeas to the tray, stir, then return to the oven for 5 mins.
• Meanwhile, mix the onion with the vinegar, sugar and some seasoning. Set aside to pickle.
• Transfer the roasted vegetables to a sharing platter, stir through the pickled onions and their vinegar, the herbs and almonds, and serve.

CHICKEN SALAD WITH ROASTED CHICKPEAS AND CARROTS

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450˚. Pat the chickpeas dry with paper towels; toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, stirring halfway through, until the chickpeas are browned and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons za'atar and toss to coat. Let cool slightly.
• Meanwhile, stir the vinegar, honey, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; let sit 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil.
• Remove the carrots to a cutting board and cut into 2-inch pieces; transfer to the bowl with the dressing. Add the chicken, mesclun, snap peas, parsley and feta. Season with salt and pepper and toss gently. Top with the roasted chickpeas and sprinkle with more za'atar.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Drain and rinse the garbanzo beans and pat them dry with a paper towel. Transfer the garbanzo beans to a large bowl along with the cucumber, cherry tomatoes, onion and feta cheese. In a measuring cup or small bowl, whisk together the ingredients for the dressing. Pour the dressing over the salad and toss until everything is well-coated. Taste the chickpea salad for flavor and add more salt, lemon juice or feta cheese to your personal taste. Serve immediately or store in an airtight container in the refrigerator. Leftover salad will stay fresh in the refrigerator for up to 5 days.