Root & Chickpea Salad

Roasted Root & Chickpea Salad

‘A nice easy to make simple autumn recipe adapted from BBC Good Food.’


4 carrots, peeled and cut into rough chunks

1 celeriac, peeled and cut into rough chunks

1 butternut squash, peeled and cut into rough chunks

1 tbsp smoked paprika

1 tbsp ground cumin

1 tsp cinnamon

1 tsp turmeric

4 tbsp olive oil

4 raw beetroot, peeled and cut into rough chunks 2 x 400g

cans chickpeas or butter beans, drained and rinsed

1 small red onion, thinly sliced


Heat oven to 220C/200C fan/gas 7

Place the carrots, celeriac and squash in a large bowl

Sprinkle over ¾ of the spices and ¾ of the oil

Toss to combine and season then transfer to two large roasting trays

Add the beetroot to the same bowl, and toss in the remaining oil, spices and some seasoning, then divide between the roasting trays (coating the beetroot separately will stop everything turning purple)

Roast the veg for 45 mins or until tender, turning halfway

Add the chickpeas or butter beans to the tray, stir, then return to the oven for 5 mins

Meanwhile, mix the onion with the vinegar, sugar and some seasoning. Set aside to pickle

Transfer the roasted vegetables to a sharing platter, stir through the pickled onions and their vinegar, the herbs and almonds, and serve

27 Sep, 2019

4 thoughts on “Root & Chickpea Salad

  1. This is a nice recipe and a great way of eating your veg too.

    It’s got all my favourite spices in and I can imagine eating it sat outside with a beer, watching the sun set over the Provence countryside, but not anytime soon unfortunately.

    1. Thanks, yes it is a lovely recipe. I’m good on veg, and the Provence countryside sounds good. Lucky for those who live there all year round.

      I’m not sure about the beer though. It kind of defeats the object of a healthy diet!

  2. Delicious looking dish, Ilana! I’m sure it will resonate with my taste buds.

    About that beer Brad, sounds like a good idea, but don’t tell Ilana I said that.

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