Home > Summer salads and sides > Honey-roast carrot and chickpea salad with labneh

Honey-roast carrot and chickpea salad with labneh

Name: Honey-roast carrot and chickpea salad with labneh
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 6-8
Ingredients: 300g baby heritage carrots, scrubbed; Olive oil to drizzle; 400g tin chickpeas, drained and rinsed; 1 tbsp runny honey; 250g pouch ready-to-eat quinoa; 500g mixed heritage tomatoes, sliced; 2 ripe avocados, sliced; A few fresh dill sprigs, chopped; A few fresh mint sprigs, chopped; For the labneh; 500g thick greek yogurt; 1 tsp fine sea salt; For the dressing; 3 tbsp extra-virgin olive oil; 2 tsp caraway seeds, lightly toasted; Grated zest 1 lemon, plus 1 tbsp juice; 1 tbsp runny honey; You’ll also need…; 30cm muslin square

Published: 11 Jul 19
Updated: 18 Mar 24

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.

Medium
June 2019

Test kitchen approved

Serves 6-8
Hands-on time 25 min, oven time 25-30 min, plus overnight draining

If you like that, then you’ll love our black rice salad with roasted carrots, shallots and ricotta too.

Vegetarian recipes

Nutrition: For 8

Calories: 352kcals
Fat: 22.4g (7g saturated)
Protein: 9.2g
Carbohydrates: 25.1g (10.9g sugars)
Fibre: 6.5g
Salt: 1g

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Ingredients

300g baby heritage carrots, scrubbed
Olive oil to drizzle
400g tin chickpeas, drained and rinsed
1 tbsp runny honey
250g pouch ready-to-eat quinoa
500g mixed heritage tomatoes, sliced
2 ripe avocados, sliced
A few fresh dill sprigs, chopped
A few fresh mint sprigs, chopped

For the labneh

500g thick greek yogurt
1 tsp fine sea salt

For the dressing

3 tbsp extra-virgin olive oil
2 tsp caraway seeds, lightly toasted
Grated zest 1 lemon, plus 1 tbsp juice
1 tbsp runny honey

You’ll also need…

30cm muslin square

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Method

First make the labneh. Mix the yogurt and sea salt, then spoon into a sieve lined with the muslin, set over a bowl. Fold the corners of the muslin over the yogurt, transfer to the fridge and leave for 12-48 hours (see Make Ahead).
The next day, heat the oven to 200°C/ 180°C fan/gas 6. Put the carrots in a roasting tray, drizzle with a little olive oil, then season with salt and pepper and roast for 15 minutes. Add the chickpeas, drizzle with honey and
toss together. Roast for 10-15 minutes more until tender and caramelised.
Add the quinoa to the roasting tray and toss together. In a small bowl,
mix the dressing ingredients and drizzle half into the tin. Season with salt and pepper, then toss to coat.

Put half the tomatoes onto a serving platter, top with the carrot and quinoa mix, then add the remaining tomatoes.
Top with the avocado and herbs. Unwrap the labneh and dot spoonfuls over the salad, drizzle with the remaining dressing, then serve.

Recipe from June 2019 Issue

Nutrition

Nutrition: per serving

Calories: 352kcals
Fat: 22.4g (7g saturated)
Protein: 9.2g
Carbohydrates: 25.1g (10.9g sugars)
Fibre: 6.5g
Salt: 1g

delicious. tips

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.