Hasselback Honey
Roasted Carrot Chickpea Salad
This Hasselback Honey Roasted Carrot + Chickpea Salad truly has it all. Fresh greens set the stage, while pomegranates add a bright, juicy bite. Crunchy chickpeas and toasted almonds bring texture. Meanwhile, creamy goat cheese and fresh parsley create the perfect balance. Every forkful feels thoughtful, vibrant, and satisfying.
The Star of the Salad: Hasselback Carrots
Let’s talk about the carrots. Hasselback carrots are both beautiful and functional. Thin slices allow the butter and honey to melt into every layer. As they roast, the edges caramelize while the centers stay tender.
Even better, they’re surprisingly easy to prepare and always make a statement.
Texture, Color, and Contrast
While the carrots shine, the toppings matter just as much. Crispy chickpeas add crunch. Almonds deepen the flavor. Pomegranates brighten each bite with freshness and color.
Together, they turn this roasted carrot salad into something special.
A Simple Honey Dressing That Works
Sometimes less really is more. A simple dressing made with olive oil, vinegar, and honey is all you need. It highlights the ingredients instead of overpowering them.
Because when the produce is this good, it deserves to shine.
Perfect for Any Occasion
Serve this honey roasted carrot chickpea salad as a holiday side, a vegetarian main, or a fresh addition to your weekly meal prep. It’s naturally gluten free and endlessly versatile.
Other recipes with carrots.
Pro Tip: Roast the chickpeas on a separate pan so they stay extra crisp and don’t steam. Texture makes all the difference.
If you make this Hasselback Honey Roasted Carrot + Chickpea Salad, be sure to follow along on Instagram @whitesparrowfoodco for more gluten-free, seasonal recipes and kitchen inspiration.
Hasselback Honey Roasted Carrot Chickpea Salad
- Total Time: 25 minutes
- Yield: 2-4 1x
- Diet: Vegetarian
Description
This Hasselback Honey Roasted Carrot Chickpea Salad is fresh, crunchy, and balanced with goat cheese, pomegranates, and a simple honey vinaigrette.
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
Get Recipe Ingredients
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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