Best Health Magazine Canada

Roasted Carrot and Radish Salad with Crispy Chickpeas

CourseDinner, Lunch
CuisineSalads, Side Dishes, Vegetables

Servings	Prep Time
6 to 8servings	15 minutes

Cook Time

30minutes

Servings	Prep Time
6 to 8servings	15 minutes

Cook Time

30minutes

Ingredients

Carrots, Radishes and Chickpeas

1can (19 oz) no-salt-added chickpeasrinsed, drained and dried well
1 1/2 cups red radishestrimmed and halved (or quartered, depending on the size)
1 1/2 cups carrotspeeled and cut into 2-inch pieces
2 1/2tbsp extra virgin olive oil
1tsp za’atar
1tsp lemon zest
1tbsp honey
Salt and pepper(to taste)

Kasha

3/4cup kasha
1 1/2 cups stock

Dressing

To Serve

pinch za’atar
fresh parsleyminced

Instructions

Preheat oven to 425°F. Place the chickpeas on a clean kitchen towel, top with another towel and gently rub the chickpeas until they start to pop out of their thin translucent skins. The skins hold a lot of moisture, so getting rid of as many as you can will help keep these beans crispier longer. Don’t worry about getting each and every one, just remove any that easily pop off. Transfer the dried chickpeas to a large baking sheet. Toss with one tablespoon of olive oil and ¼ teaspoon of salt.
Place the radishes and carrots on another large baking sheet. Toss with 1½ tablespoons of olive oil, ¼ teaspoon of salt, ¼ teaspoon of pepper, and za’atar.
Place both sheets in the oven. After 10 minutes, remove the chickpeas and give them a stir. Return to the oven for 10-12 minutes.
After 10 minutes, remove the vegetables and top with lemon zest and honey. Continue cooking for 8 minutes.
Remove the vegetables and leave the chickpeas in the oven. Turn the oven off, and allow them to sit in the oven (with the oven door closed) as it cools down for at least an hour up until the pan is no longer hot.
Bring the stock to a boil and add in the kasha. Bring back to a boil, then reduce the heat to a simmer, cover and cook just until all of the liquid has been absorbed, about 10 minutes. Remove from the heat and let stand with the cover on until the rest of the liquid has been absorbed. Season with salt and pepper, to taste.
To make the dressing, add the feta, yogurt, garlic, oil, lemon, honey, and salt and pepper, to taste.
To serve the salad at room temperature, arrange the kasha on a platter. Top with the roasted vegetables and crispy chickpeas. Drizzle with the feta yogurt dressing and garnish with a pinch of za’atar and parsley.

Recipe Notes

Nutrients per serving: 397 calories, 16 g protein, 13 g fat (2 g saturated fat), 58 g carbohydrates (14 g fibre), 4 mg cholesterol, 306 mg sodium