Hasselback Honey Roasted Carrot + Chickpea Salad
This salad has it all. It has a fresh bite from the pomegranates and crunchy chickpeas and almonds…the goat cheese and parsley add unexpected balance to the greens.
But let’s talk about those carrots. Hasselback carrots are a fun treat – easy to slice and all that butter and honey.
A simple olive, vinegar and honey dressing is all you need. Highlight the ingredients and let them work magic together.
Bring a salad to Thanksgiving.
I know, I know. Don’t roll your eyes. A salad is a bit non traditional but it is such a nice addition to the Thanksgiving table. Fresh greens, light flavors and lots of color.
This Smoky Butternut Squash Salad would be a great vegetarian option and would be perfect for Friday with turkey on top. And my Warm Wild Rice Fall Harvest Salad would be delicious too – it’s more substantial and the apple butter would pair perfectly with any Thanksgiving plate.
I have a client making this salad and another friend making this salad for their Thanksgiving table this year!
I have a friend that makes a fabulous salad for Thanksgiving and my Mom always makes one too. It’s a welcome side dish to your plate.
Other recipes with carrots.
Hasselback Honey Roasted Carrot + Chickpea Salad
- Total Time: 25 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
The best non traditional salad!
Ingredients
- 4–6 carrots, peeled and trimmed
- 1 tablespoon salted butter, melted
- 2 tablespoons honey, divided in half
- 1 cup chickpeas, drained and patted dry
- 1 teaspoon smoked paprika
- salt and pepper, to taste
- 1 head baby bib lettuce
- 1 small bunch fresh parsley leaves
- 1/4 cup fresh pomegranate seeds
- 2–3 heaping tablespoons goat cheese
- 1/4 cup roasted marcona almonds
- 4 tablespoons olive oil
- 1 tablespoon white wine or champagne vinegar
Instructions
- Preheat your oven to 400F. Line a baking sheet tray with parchment paper and set aside.
- To hasselback the carrots, place 1 carrot between 2 chopsticks. With one hand hold the chopsticks and carrot in place and with the other hand and knife, slice through the carrot until you touch the chopstick. Continue along the carrot with slices about 1/4 – 1/2 inch apart. Repeat with the rest of the carrots.
- Place the carrots on the prepared baking sheet tray. Drizzle the melted butter and 1 tablespoon honey over the carrots. Sprinkle with a pinch of each salt and pepper. Roast the carrots for 10 minutes.
- Meanwhile, mix the chickpeas, smoked paprika and a pinch of each salt and pepper together in a bowl. After the carrots have cooked for 10 minutes, add the chickpeas to the other side of the baking sheet tray.
- Roast the carrots and chickpeas together for another 10 minutes. Occasionally, toss the chickpeas with tongs or a wooden spoon to move around. Remove from the oven and let cool.
- Mix together the olive oil, vinegar, 1 tablespoon honey and a pinch of each salt and pepper for the dressing.
- To assemble, simply lay the bib lettuce and parsley in a bowl or platter. Layer the carrots, chickpeas, pomegranate seeds, goat cheese, and almonds.
- When you are ready to serve, drizzle the dressing over the salad.
Notes
I like to use a tablespoon when drizzling the salad dressing over the salad. I only used 2 tablespoons of the dressing. Better to lightly dress the salad and have more dressing left over for guests to add more themselves.
- Prep Time: 5
- Cook Time: 20
- Category: salad
- Method: oven
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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