Crispy Chickpea & Carrot Salad by @deliciouslyella

1h5

4 servings

🥔

3

Sweet potatoes

🥕

4

Carrots

🫘

1 can

Chickpeas

🌶️

1 tsp

Smoked paprika

🫒

4 tbsp

Olive oil

🌾

200 g

Pearl barley

🥜

2 handfuls

Hazelnuts

🌶️

2

Red chillies

🍋

1

Lemon

🍁

1 tsp

Maple syrup

🥒

1

Cucumber

🌿

1 handful

Coriander

🫙

Sumac

🥥

4 tbsp

Coconut yoghurt

🌱

3 tbsp

Tahini

🧄

0.5 clove

Garlic

🧂

Flaky sea salt

⚫

Black pepper

💧

Water

  1. Preheat

    Preheat the oven to 180°C.

  2. Toss
    • Sweet potatoes
    • Carrots
    • Chickpeas

    Toss the sweet potatoes, carrots and chickpeas with the smoked paprika, olive oil and a generous pinch of salt.

  3. Roast
    • Hazelnuts

    Roast for 40–45 minutes until golden and crisp, adding the hazelnuts for the final 10 minutes.

  4. Cook
    • Pearl barley
    • Water

    Cook the pearl barley in salted boiling water for 30–35 minutes until tender, then drain and allow to cool slightly.

  5. Mix
    • Red chillies
    • Lemon
    • Maple syrup

    Mix the red chillies with the lemon juice, maple syrup and a pinch of salt.

  6. Whisk
    • Olive oil
    • Coconut yoghurt
    • Tahini

    Whisk together the olive oil, coconut yoghurt, tahini, garlic, flaky sea salt, black pepper and a splash of water until smooth and creamy.

  7. Toss
    • Pearl barley
    • Sweet potatoes
    • Carrots

    Toss the pearl barley with a few spoonfuls of dressing, then layer with the roasted vegetables, chickpeas, cucumber and hazelnuts.

  8. Spoon
    • Coriander
    • Sumac

    Spoon over the chilli dressing and finish with coriander, sumac, flaky sea salt and black pepper.

Crispy Chickpea & Carrot Salad by @deliciouslyella

1h5

4 servings

🥔

3

Sweet potatoes

🥕

4

Carrots

🫘

1 can

Chickpeas

🌶️

1 tsp

Smoked paprika

🫒

4 tbsp

Olive oil

🌾

200 g

Pearl barley

🥜

2 handfuls

Hazelnuts

🌶️

2

Red chillies

🍋

1

Lemon

🍁

1 tsp

Maple syrup

🥒

1

Cucumber

🌿

1 handful

Coriander

🫙

Sumac

🥥

4 tbsp

Coconut yoghurt

🌱

3 tbsp

Tahini

🧄

0.5 clove

Garlic

🧂

Flaky sea salt

⚫

Black pepper

💧

Water

Preparation Steps

  1. Step 1/8

    Preheat the oven to 180°C.

  2. Step 2/8

    Toss the sweet potatoes, carrots and chickpeas with the smoked paprika, olive oil and a generous pinch of salt.

    🥔Sweet potatoes
    🥕Carrots
    🫘Chickpeas
    🌶️Smoked paprika
    🫒Olive oil
    🥣Mixing bowl
    🔪Knife
    🪵Cutting board

  3. Step 3/8

    Roast for 40–45 minutes until golden and crisp, adding the hazelnuts for the final 10 minutes.

    🥜Hazelnuts
    🍳Baking tray

  4. Step 4/8

    Cook the pearl barley in salted boiling water for 30–35 minutes until tender, then drain and allow to cool slightly.

    🌾Pearl barley
    🍲Saucepan
    🧺Colander

  5. Step 5/8

    Mix the red chillies with the lemon juice, maple syrup and a pinch of salt.

    🌶️Red chillies
    🍋Lemon
    🍁Maple syrup
    🧂Flaky sea salt
    🥣Mixing bowl
    🔪Knife
    🪵Cutting board

  6. Step 6/8

    Whisk together the olive oil, coconut yoghurt, tahini, garlic, flaky sea salt, black pepper and a splash of water until smooth and creamy.

    🫒Olive oil
    🥥Coconut yoghurt
    🌱Tahini
    🧄Garlic
    🧂Flaky sea salt
    ⚫Black pepper
    💧Water
    🥣Mixing bowl
    🥄Whisk

  7. Step 7/8

    Toss the pearl barley with a few spoonfuls of dressing, then layer with the roasted vegetables, chickpeas, cucumber and hazelnuts.

    🌾Pearl barley
    🥔Sweet potatoes
    🥕Carrots
    🫘Chickpeas
    🥒Cucumber
    🥜Hazelnuts
    🥄Spoon

  8. Step 8/8

    Spoon over the chilli dressing and finish with coriander, sumac, flaky sea salt and black pepper.

    🌿Coriander
    🫙Sumac
    🧂Flaky sea salt
    ⚫Black pepper
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Legumes, Spices, Oils, Grains, Nuts, Fruits, Sweeteners, Herbs, Dairy Alternatives, Condiments, Liquids

Ingredients

Sweet potatoes, Carrots, Chickpeas, Smoked paprika, Olive oil, Pearl barley, Hazelnuts, Red chillies, Lemon, Maple syrup, Cucumber, Coriander, Sumac, Coconut yoghurt, Tahini, Garlic, Flaky sea salt, Black pepper, Water

Notes

Sweet potatoes (medium, cut into wedges), Carrots (quartered lengthways), Chickpeas (400 g tin, drained and rinsed), Olive oil (for roasting), Pearl barley (rinsed), Hazelnuts (roughly chopped), Red chillies (finely sliced), Lemon (juiced), Cucumber (diced), Coriander (chopped), Sumac (a sprinkle), Coconut yoghurt (for the dressing), Tahini (for the dressing), Garlic (crushed), Water (a splash for the dressing)

Allergens

Gluten, Tree nuts, Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, soy-free

Calories

590 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 79g, Fat: 25g, Fiber: 16g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 900mg, Magnesium: 90mg, Iron: 4mg, Calcium: 140mg, Sodium: 350mg

Vitamins

Vitamin A: 850µg, Vitamin C: 25mg, Vitamin B6: 0.6mg, Folate: 90µg, Vitamin E: 3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Mixing bowl, Whisk, Baking tray, Knife, Cutting board, Colander, Saucepan, Spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Middle Eastern, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy, Crispy, Chewy

Flavors

Smoky, Citrusy, Garlicky, Nutty, Sweet, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : up to 3 days (in an airtight container,keep dressing separate if possible to maintain crispness), freezer : up to 1 month (roasted vegetables and pearl barley can be frozen separately,not recommended for cucumber or dressing,thaw in fridge before reheating)