Gluten Free Roasted Cumin and Coriander Chickpea and Carrot SaladOctober 25, 2015
I did a similar recipe to this in the summer: Vegetarian Roasted Carrot, Coriander and Orange Cous Cous, but I'm heading to a party with a gluten free friend so wanted to change it up a little bit to give her some more dining options.
Chickpeas are a brilliant base for gluten free meals, they can make soups and stews thick and creamy, or add a crispy bite to salads, vegetarian burgers and falafel.
With us also being in a cooler season I wanted to make it a bit heartier, so eschewed the zesty orange in favour of earth cumin and rich honey.
2 cans of chickepeas, drained
3 large carrots
1 tsp ground cumin
1 tsp ground coriander
a good glug of olive oil
2 tbsp honey
salt and pepper
small bunch fresh cilantro/coriander leaf
about 100g/4oz fresh arugula/rocket leaves
Slice the carrots on a diagonal, it'll make them look more interesting and also give them sharp thin edges that'll roast up really nicely.
Throw all the ingredients (except the fresh cilantro/coriander and rocket/arugula) on to a large baking sheet and mix well. Pour over the olive oil and honey and either get your hands stuck in or use two spoons to tumble the ingredients together like you would toss a salad.
Spread everything out over the sheet and place in a preheated oven at 400F for 25/30 minutes, until the carrot are soft in the middle and the chickpeas are roasted golden brown.
Roughly chop HALF the cilantro/coriander leaves and with the arugula/rocket, make a lush green layer on a large plate or platter, leaving a well in the middle.
Once the carrots and chickpeas are completely cool, finely chop the remaining half of the cilantro/coriander and toss with the carrots and chickpeas.
Tumble the roasted carrot and chickpea mix into the well in the middle of the arugula/rocket bed to serve.