Warm Spicy Chickpea Carrot Salad with Feta and Dukkah
This flavor-packed salad is a spicy warming and utterly delicious Winter salad that can actually work all year round. It’s packed with roasted veggies like golden crispy chickpeas, tender roasted broccoli rice, and topped with olive oil and maple grilled carrots. And all of this spicy deliciousness is served with a garnish of Egyptian Dukkah spice mix and creamy cooling vegan feta cheese. It’s so incredibly tasty.This warm Spicy Chickpea carrot salad topped with Feta and Dukkah is everything a fall and winter salad should be. Who says salads ever have to be boring? This tasty chickpea winter salad is out to prove that salads can be bright, tasty flavor explosions.From the crispy spicy chickpeas that are soft on the inside and golden and crunchy on the outside to the tender olive oil and maple roasted carrots. This salad is a mouthwatering stand-alone dish that can be served as a full meal or a colorful side dish.
Ingredients
- 3 tbsp Olive Oil
- 6-10 smaller Carrots
- ½ cup Broccoli Rice or finely chopped broccoli
- 3 cloves Garlic Minced
- 3 Spring Onions Chopped
- 1 15oz can Chickpeas Rinsed and drained
- 2 tsp Smoked paprika
- 1 tsp Sea salt or Kosher Salt
- 1 bunch Fresh Basil or mint leaves
Dressing
- 3 tbsp Olive Oil
- Juice from ½ Lemon
- 1 tbsp Maple Syrup
- Pinch of Salt and Pepper
Dukkah
- 4 tbsp Finely Chopped Almonds
- 1 tbsp Sesame Seeds
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Sea salt or Kosher Salt
Instructions
For the Dukkah
- Heat a non-stick pan and add the finely chopped almonds and sesame seeds. Cook at medium-high heat while stirring occasionally for 3-5 minutes or until the almonds start to turn golden. Add the ground cumin, ground coriander, and salt and stir to combine. Set aside to cool.Store the Dukkah in an airtight container once it’s cooled.
Dressing
- Mix all the ingredients for the dressing together in a small mixing bowl and set aside.
Salad
- Preheat oven to 350F.
- In a large oven-safe pan, add the broccoli rice, drained chickpeas, garlic, half of the spring onions and spices and mix together to combine. Place the carrots on top and drizzle with olive oil. Bake the salad in the oven for 20-25 minutes or until the carrots are golden and just starting to brown at the edges.
- Drizzle dressing over the salad and top with vegetarian feta cheese (or vegan cheese). Garnish with fresh herbs and enjoy.