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    Chickpea Salad with Glazed Carrots

    The warmer the weather gets the lighter we want to eat. Salads and, in general, vegetable dishes are our first choices during summer. Fortunately, this season gives us plenty of fruits and vegetables for all tastes. However, it is important that we take care that our dishes are balanced so that we eat properly, without any deficiencies. This chickpea salad with glazed carrots is a complete meal. Its lemony vinaigrette makes gives a fresh hint, while, sweet glazed baby carrots complement the flavor.

    Today I cooked with Frescoulis products, a company I have been trusting for many years now. I am genuinely happy because they are offering more and more fresh and quality products to choose from. Each one of them arrives at our table checked and certified. Besides, let’s be honest… Who contests the advantages of a fresh, well-washed and ready to serve salad? It makes everything easier when you return from work exhausted. How many times did you eat something that you later regret just because you felt very tired to wash, dry and cut the vegetables to prepare a salad?

    Σαλάτα με Ρεβίθια και Καροτάκια Γλασέ

    The idea for today’s recipe is based on a very beloved Arabic salad, fattoush. It is a green salad (the traditional recipe is made with purslane, but many use lettuce) with tomato, pepper, onion, garlic, cucumber, pieces of baked pita bread and a lemony vinaigrette with sumac. I added chickpeas for the extra protein and their rich nutritional value.

    The salad-base I used is a variety of lettuce with lettuce Romano, French salad and Indivia. I baked whole wheat pita breads in the oven after sprinkling them with freshly chopped dill and soumac. They were fantastic! And I completed this so simple but so delicious lunch with baby carrots glazed in the oven with honey, thyme and dill. So tasty!

    Chickpea Salad with Glazed Carrots

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    By Evi
    Prep Time: 25 mins Cooking Time: 20 mins

    This chickpea salad with glazed carrots is a complete meal. Its lemony vinaigrette makes gives a fresh hint, while, sweet glazed baby carrots complement the flavor.

    Ingredients

    • salad:
    • 200 gr mixed lettuce salad
    • 7-8 cherry tomatoes (cut into two or four pieces)
    • ½ green bell pepper (cubed)
    • 1 scallion (thinly sliced)
    • ¾ cup cooked chickpeas
    • 1 tablespoon finely chopped parsley
    • vinaigrette:
    • 3 tablespoons of olive oil
    • juice of 1 lemon
    • 2 cloves of garlic (crushed)
    • ½ teaspoon of cumin
    • 1 teaspoon of sumac
    • 1 tablespoon honey (maple syrup, or, pomegranate molasses)
    • salt (pepper)
    • glazed baby carrots:
    • 200 gr baby carrots
    • 1 tablespoon olive oil
    • 1 heaped tablespoon of honey (or, maple syrup)
    • ½ teaspoon finely chopped dill
    • ½ teaspoon finely chopped thyme
    • whole wheat pita bread:
    • 2 large whole wheat pita breads
    • olive oil
    • 1 tablespoon finely chopped dill
    • 1 – ½ teaspoon of sumac

    Instructions

    1

    Prepare the carrots first by putting all the ingredients in a bowl and stir. Bake them in a preheated oven, at 200 ° C for about 15 minutes, stirring them once.

    2

    Meanwhile, prepare pita breads by brushing them with a bit of olive oil and cutting them into irregular pieces as I did, or cut them in triangles with a knife. Sprinkle with dill and soumac. Bake them in a preheated oven at 180 ° C for 6-7 minutes. Allow 1-2 minutes to cool.

    3

    In the meantime, prepare the salad by mixing all the ingredients in a bowl.

    4

    Make the vinaigrette by mixing all the ingredients in a bowl or a jar with a lid. Taste it with a lettuce leaf and adjust the flavor if necessary.

    5

    As soon as the pitas are cooked, cut half of it into small pieces and add them to the salad. Keep the rest of it as an accompaniment.

    6

    Serve by pouring the vinaigrette over the salad and mix well. Serve pita breads and glazed baby carrots on the side.

    Nutrition

    • 374 Calories
    • 35g Carbohydrates
    • 25.3g Fat
    • 7g Fiber
    • 6g Protein
    • 3.5g Saturated fat
    • 145mg Sodium
    • 15g Sugar

    Notes

    Nutrition facts per serving (250g)

    Disclaimer: This post is sponsored by Freskoulis. All opinions expressed are my own.

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