---
title: "Roasted Chickpea & Carrot Salad"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-chickpea-and-carrot-salad-61a78ae2301fe01b62446d3f
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Eggs
  - Tree Nuts
tags:
  - Veggie
  - Calorie Smart
rating: 4.0
rating_count: 2000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the roasted chickpeas and carrots, with some calling it the best salad they've had; others found it bland or wanted more seasoning."
  - theme: Ease of prep
    text: "Quick and simple to make, though a few noted roasting chickpeas took longer than expected for proper crispiness."
nutrition:
  calories: 610
  protein: 18
  fat: 33
  saturated fat: 7
  carbohydrates: 57
  sugar: 21
  fiber: 11
  cholesterol: 35
  sodium: 1260
  potassium: 760
  calcium: 230
  iron: 3
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/roasted-chickpea-carrot-salad.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and halve @carrot{12%oz} lengthwise (quarter lengthwise for any larger carrots); dice into 1/2-inch pieces. Drain and rinse @chickpeas{2%unit}; dry thoroughly with @paper towels{}.

Toss carrots on one side of a #baking sheet{} with a drizzle of oil, @garlic powder{2%tsp}, @salt{1%tsp}, and @black pepper{1%tsp}.
Toss chickpeas on empty side with a drizzle of oil, @smoked paprika{2%tsp}, salt, and pepper. (For 4 servings, divide between 2 sheets; roast chickpeas on top rack and carrots on middle rack.)
Roast on top rack until carrots are tender and chickpeas are browned and crispy, ~{20%minutes}. (It's natural for chickpeas to pop a bit while roasting.)
Remove from oven and let cool slightly.

Heat a dry #medium pan{} over medium-high heat. Add @sliced almonds{1%oz} and cook, stirring often, until golden brown and toasted, ~{4%minutes}. Transfer to a plate.

In a #large bowl{}, toss together @mixed greens{8%oz} and @honey Dijon dressing{6%oz}. Once cooled, add half the roasted chickpeas and carrots. Toss to combine.
Divide salad between bowls. Top with remaining chickpeas and carrots. Sprinkle with @feta cheese{1%cup} and toasted almonds. Serve.