Roast carrot, chickpea & mint salad


  • 1.6 kg large carrots, peeled, cut into 1cm-thick slices diagonally
  • 125 ml (1/2 cup) olive oil
  • 1 1/2 tsp cumin seeds
  • 2 x 400 g cans chickpeas, rinsed, drained
  • 80 ml (1/3 cup) fresh lemon juice
  • 1 bunch mint, leaves picked, washed, dried, torn


  1. Preheat oven to 190°C. Place the carrot and oil in a large bowl and toss to coat.
  2. Place half the carrot, in a large roasting pan. Roast in oven for 20 minutes. Sprinkle with half the cumin seeds. Turn and cook for a further 20-25 minutes or until the carrot is tender and golden. Transfer to a large bowl. Repeat with remaining carrot and cumin seeds.
  3. Season with salt and pepper. Add the chickpeas, lemon juice and mint, and toss until well combined. Serve immediately.