Nov 212015
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Roasted Carrot, Chickpea and Kale Salad


Autumn is all about roasted vegetable salads for me. Most vegetables can be roasted successfully at 200°C/400°F tossed with olive oil and sea salt. You can really grab any vegetable and roast it – carrots, turnips, pumpkin, sweet potatoes, radishes, and the list goes on. The roasting time will depend on a variety of factors including the type of vegetable you use and the size it is cut, and can be anywhere from 20 minutes to 1 hour.


Since they are all cooked at the same temperature, you can put several dishes of different vegetables in the oven at the same time so that in one go you have enough roasted vegetables to make several different salads. I find most roasted vegetables last well in the refrigerator for three days. And if you by the end of three days you find that you haven’t used up all your roasted vegetables, simply blend whatever is left over with some hot stock to make a delicious roasted vegetable soup.


Join the conversation: What’s your favourite autumn vegetable to roast?


Roasted Carrot, Chickpea and Kale Salad


Roasted Carrot, Chickpea and Kale Salad



5 Tbsp EVOO

2 Tbsp balsamic vinegar

1/2 tsp coarse sea salt



600g / 21 0z carrots (orange or rainbow coloured), cut into batons

200g / 7 oz red onion

2 Tbsp maple syrup

2 Tbsp EVOO

1/2 tsp ground coriander seeds

1/2 tsp ground or whole cumin seeds

1/2 tsp red chilli powder (adjust according to taste)

1/2 tsp coarse sea salt


Rest of Salad:

2 cups / 50g / 1.7 oz massaged kale (weight without stalks)

1 tin chickpeas (240g drained weight of chickpeas)

1 cup chopped cilantro/coriander leaves (40g / 1.4 oz with stalks or 20g / 0.4 oz without stalks)

100g / 3.5 oz feta cheese, crumbled



  1. To make the salad dressing: Combine all the dressing ingredients together in a jar, shake well and set aside.
  2. To make the carrots: Preheat your oven to 200°C/400°F. Wash and peel your carrots. Cut them into batons, about 3-4 inches long. In an oven-proof dish, toss the carrot batons with the rest of the ingredients listed under carrots (above). Cut a red onion into bite-size wedges and toss with the carrots and spices in the oven-proof dish. Roast in the oven until caramelised, around 20-30 minutes. Once done, remove from the oven and allow to cool.
  3. To make  the rest of the salad, put 2 cups of washed and chopped kale in a bowl and massage it by squeezing it in your hands for 3-4 minutes until it is slightly wilted. This releases more flavour from the kale and makes it softer to eat raw. Add the chickpeas and chopped cilantro/coriander leaves. Add the dressing and toss well.
  4. Add the roasted carrots and onions to the salad and toss evenly.
  5. Add the crumbled feta and toss lightly.
  6. Serve immediately or refrigerate and serve within 3 days.


Join the conversation: What’s your favourite autumn vegetable to roast?




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  One Response to “Recipe: Roasted Carrot, Chickpea and Kale Salad”

  1. My favourite vegetable to roast is probably onions because I when I add them to any vegetable I have roasting, they bring a lovely depth of flavour which complements the other vegetable rather than overpowering it.

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