Roasted Carrot Chickpea Salad
Cinnamon gives roasted carrots a gentle warmth that works well with chickpeas and tangy feta. Toss the spinach in just before serving so it keeps some texture.
Serves: 4 | Estimated total time: 40 minutes
Ingredients
- 1 pound carrots, cut into 1/2-inch coins
- 1 can (15 ounces) chickpeas, drained, rinsed and dried
- 2 tablespoons olive oil, divided
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 4 cups baby spinach
- 1/3 cup crumbled feta
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/4 teaspoon black pepper
How to make it
- Heat oven to 425°F. Toss carrots and chickpeas with 1 tablespoon oil, cinnamon, cumin and 1/4 teaspoon salt.
- Spread on a sheet pan and roast 25–30 minutes, turning halfway, until carrots are tender and browned at the edges.
- Whisk remaining oil and salt with lemon juice, honey and pepper.
- Let roasted vegetables cool for 5 minutes. Toss with spinach and dressing, then scatter feta over the top.
Helpful tips
Keep carrot coins a similar thickness. For packed lunches, refrigerate roasted ingredients promptly and store spinach and dressing separately.
Storage and reheating
Refrigerate perishable leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. For dishes served hot, reheat leftovers to 165°F throughout. Keep bread and crisp toppings separate until serving. See USDA leftover storage guidance.
Common question
Can I make it dairy-free? Omit feta or use a dairy-free alternative; taste before adding extra salt.
Keep your seasonings organized
Recipes like this put cinnamon and cumin into regular rotation. Give your jars a dedicated spot with the Spiceo four-piece wall-mounted spice rack set. Mounting hardware is included; jars and spices are not included.
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Recipe image is AI-generated for illustration. Results vary with ingredients and equipment; this recipe has not been kitchen-tested.