Roasted carrot and chickpea salad

serves 2
60 minutes


  • 4 carrots, cut into thick sticks
  • 1 onion, cut into wedges
  • 1 tbsp of oil
  • salt
  • black pepper
  • 4 sprigs of thyme
  • 400g of tinned chickpeas, drained (240g when drained)
  • mixed salad leaves
  • 4 tbsp of walnuts, roughly chopped
  • 4 tbsp of soft goat's cheese, crumbled


Preheat the oven to 190°C/gas mark 5
Toss the carrot sticks and onion wedges in the oil, and spread out in a single layer on a baking tray
Season with salt and pepper, and add a few sprigs of fresh thyme. Roast for around 30 minutes, until nearly soft
Then, toss the vegetables around a bit, and add the drained chickpeas. Again, spread everything out into a single layer (if possible)
Return to the oven for a further 20 minutes or so, until the vegetables are fully cooked and slightly crispy
Serve the roasted vegetables and chickpeas on a bed of salad leaves, topped with the walnuts and goat's cheese