Honey-roast carrot and chickpea salad with labneh
- June 2019
- Serves 6-8
- Hands-on time 25 min, oven time 25-30 min, plus overnight draining
We’ve built up lots of textures and flavours here to create a showstopping summer salad that deserves a place on the table of your next summer soirée. Sweet honey-roast carrots, crisp chickpeas, a bright caraway dressing and creamy labneh make this a standout vegetarian dish.
If you like that, then you’ll love our black rice salad with roasted carrots, shallots and ricotta too.
- Vegetarian recipes
- 22.4g (7g saturated)
- 25.1g (10.9g sugars)
To save time, skip making the labneh and serve scattered with crumbled feta instead
Start the labneh at least 12 hours before eating. Drain for up to 48 hours.
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