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Roast Carrot, Chickpea & Avocado Salad with Cumin Honey Yogurt - The Brick Kitchen
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Roast Carrot, Chickpea & Avocado Salad with Cumin Honey Yogurt
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
See the Cook's Notes above for extra tips.
Servings: 3 -4
Author: Claudia Brick
Ingredients
Roast Carrot, Chickpea & Avocado Salad
  • 2 bunches baby carrots (about 600-700g), including tops (use for the pesto)
  • 1 can chickpeas , drained and rinsed
  • 4 sprigs of fresh thyme , leaves picked
  • 2 teaspoons coriander seeds , toasted and crushed
  • 1 teaspoon cumin seeds , toasted and crushed
  • generous freshly ground salt and pepper
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • juice of 1/2 lemon
  • 1/4 cup toasted mixed pumpkin and sunflower seeds
  • 1-2 large avocadoes
  • 1/2 cup roughly chopped flat-leaf parsley
Cumin Honey Yogurt
  • 1/2 cup greek yogurt
  • 1/2 teaspoon toasted ground cumin seeds or ground cumin
  • 1/2 tablespoon honey
Carrot Top Pesto
  • 1 cup tightly packed carrot tops (if you can’t find carrots with their tops still on use extra parsley, coriander or basil)
  • 1/2 cup flat leaf parsley
  • 1/4 cup almonds
  • 1 clove garlic
  • 1/4 cup grated parmesan
  • juice of 1/2 lemon
  • 1/4 - 1/3 cup olive oil
Instructions
Roast Carrot, Chickpea & Avocado Salad
  1. Preheat the oven to 200°C.
  2. Rinse the baby carrots and pat dry. Halve any large carrots so they are all a similar size.
  3. On a large baking paper lined baking tray, spread out the baby carrots and chickpeas. Combine the crushed cumin & coriander seeds (best done in a mortar & pestle, if you have one) with thyme, salt and pepper, red wine vinegar and olive oil. Pour over the carrots & chickpeas and toss to coat.
  4. Bake for 20-30 minutes or until just tender (depends on the size of your carrots.)
  5. Combine the cumin, yogurt and honey in a bowl and refrigerate until needed.
  6. When ready to serve, toss together the carrots, chickpeas, lemon juice, toasted seeds, avocado, and parsley in a large bowl
  7. Serve with a dollop of cumin honey and a drizzle of pesto
  8. I also serve this with lamb and warm flatbread.
Carrot Top Parsley Pesto
  1. Use a food processor to pulse the carrot tops, parsley, almonds, garlic and parmesan until finely chopped.
  2. Add the lemon juice, then slowly drizzle in the olive oil while processing until a pesto forms.
  3. Transfer to a jar or bowl, refrigerate until ready to use.