---
title: Roasted Chickpea & Carrot Salad
source: HelloFresh (https://www.hellofresh.com/recipes/roasted-chickpea-and-carrot-salad-61a78ae2301fe01b62446d3f)
servings: 2
prep time: "10 minutes"
cook time: "20 minutes"
time required: "30 minutes"
difficulty: Easy
allergens:
  - Milk
  - Eggs
  - Tree Nuts
tags:
  - Veggie
  - Calorie Smart
rating: 4.0
rating_count: 2000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the roasted chickpeas and carrots
  - theme: Ease of prep
    text: Quick and simple to make for a weeknight meal
image: "https://images.recipes.furrysalamander.com/roasted-chickpea-carrot-salad.avif"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel, and halve @carrot{2%medium} lengthwise, then dice into ½-inch pieces. Drain and rinse @chickpeas{1%can}; dry thoroughly with paper towels.

Place #baking sheet{} on counter. Toss carrots on one side with a drizzle of oil, @garlic powder{½%tsp}, @salt{½%tsp}, and @black pepper{¼%tsp}. Toss chickpeas on the empty side with a drizzle of oil, @smoked paprika{1%tsp}, remaining salt, and pepper. Roast on top rack until carrots are tender and chickpeas are browned and crispy, ~{18%minutes} to ~{20%minutes}. It is natural for chickpeas to pop a bit while roasting. Remove from oven and let cool slightly.

Heat a #medium pan{} over medium-high heat. Add @sliced almonds{¼%cup} and cook, stirring often, until golden brown and toasted, ~{2%minutes} to ~{4%minutes}. Transfer to a plate.

In a #large bowl{}, toss together @mixed greens{5%oz} and @honey dijon dressing{3%tbsp}. Once vegetables have cooled, add half the roasted chickpeas and carrots. Toss to combine. Divide salad between bowls. Top with remaining chickpeas and carrots. Sprinkle with @feta cheese{½%cup} and toasted almonds. Serve.