Canadian Maple Roasted Carrot and Chickpea Salad

Shopping list

• 600 g carrots — peeled and sliced into batons

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• 400 g cooked chickpeas — drained and rinsed

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• 2 tbsp maple syrup

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• 3 tbsp olive oil — divided

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 100 g rocket — washed

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• 1 piece red onion — thinly sliced

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• 1 tsp Dijon mustard — check label gluten-free

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• 2 tbsp apple cider vinegar

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• 2 tbsp pumpkin seeds — toasted

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan).

2. 2

   Toss the carrot batons and chickpeas on a large baking tray with 2 tablespoons olive oil, maple syrup, salt and black pepper until evenly coated.

3. 3

   Roast for 25– 30 minutes, turning halfway, until the carrots are tender and caramelised at the edges and the chickpeas are crisp.

4. 4

   Meanwhile, whisk together the remaining 1 tablespoon olive oil, Dijon mustard and apple cider vinegar in a small bowl to make the dressing.

5. 5

   Arrange the rocket on a large serving platter and scatter over the sliced red onion.

6. 6

   Top with the warm roasted carrots and chickpeas, drizzle over the dressing and scatter with toasted pumpkin seeds.

7. 7

   Serve immediately while the vegetables are still warm.