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Roasted Baby Carrot Salad



For 2-4 servings

  • 30 baby carrots, peeled 

  • 1-2 tbsp olive oil 

  • 2 tbsp balsamic vinegar 

  • 4 garlic cloves, minced 

  • 1 tsp dried thyme 

  • Salt and pepper to taste 

  • 2 tbsp fresh green herbs (I did parsley) 

  • 1 can chickpeas (seasoned with 1 tsp turmeric + 1 tsp cumin 

  • 1/2 cups uncooked couscous 

  • 2 tbsp toasted pine nuts (optional)

Lemon Tahini Dressing (Optional):

  • juice from 1/2 a lemon 

  • 2 tbsp tahini 

  • 1 garlic clove, minced

  • 1 tbsp olive oil

  • 1 tsp maple syrup

  • 4 tbsp warm water

  • 1/4 tsp salt 

  • 1/4 tsp pepper 


  1. Preheat oven to 180 degrees (C) fan-force and line a baking tray with baking paper. 

  2. In a bowl add 1 tbsp olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Add the carrots and gently toss until all of the carrots are evenly coated. Place the carrots in the oven for 30 minutes, or until tender. 

  3. Meanwhile, drain your chickpeas and place in the same bowl that you tossed the carrots in. Add the turmeric, cumin and 1 tbsp of olive oil and toss. Add to another baking tray and bake for 25 minutes, until golden and crispy.  

  4. Cook couscous to packet instructions. To assemble place the couscous down the bottom of the plate and top with the roasted carrots and chickpeas. Serve with a dressing of your choice (I did a lemon and tahini dressing. Serve immediately, garnished with parsley and pine nuts if desired.

  5. For the dressing: Add all of the ingredients to a jar and shake well until a nice thick dressing is formed (ddd more water if it is too thick). 

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