My market stall neighbours sell healthy snacks. I always think it is funny standing there as they describe their flourless, sugarless treats and I look down at my bagels, filled with (glorious) gluten, white flour and sugar. I am, however, always surprised when we share a customer, but I guess in the end, you can’t argue with tastiness whether it’s a healthy snack or more of a treat. A whole section of their snacks is various flavours of roasted chickpeas. Until they came around, I totally forgot about these little guys, which are in many ways the perfect savoury snack. I used to love making them and sprinkling them over homemade hummus. They are simple, easy to make, customizable, pretty filling, healthy and crunchy. So, last week, I made a batch of slightly spicy, salty chickpeas and threw them in a salad, which turned a simple bowl of tomatoes, lettuce and cucumber into a light, summer meal.
When I was asked to bring a side that was more substantial than a green salad to a BBQ this weekend, my mind went to these chickpeas right away. I’ve also been wanting to make a carrot-centric dish lately, so I started building this salad from there. I love dates in a salad for their chewy texture and their sweetness, feta is always a crowd-pleasure and adds some awesome savoury saltiness and cilantro and cumin give the salad some flavour, beyond what you would normally expect.
In the end, the salad is everything that I thought it would be: salty, savoury, crunchy, sweet. It’s a tangle of bright flavours that marry perfectly together. I always bring something that I’ve blogged to our get togethers because it’s always a great opportunity to try something new and share it with other people, which I rarely get to do. Sometimes it’s nerve wracking because I am not 100% sure how it will turn out since it’s something I have never made before. This time around, there are no nerves. As soon as I took my first bite, I knew it was a total winner.
Adapted from Sprouted Kitchen
Preheat oven to 400F
In a large bowl, mix all of the ingredients together.
Roast chickpeas for 25 minutes, until crispy.
Whisk all ingredients together
Toss all ingredients together, including dressing and roasted chickpeas
Shredded Carrot and Chickpea Salad was last modified: July 25, 2015 by