roasted carrot salad with chickpeas and fennel


  • 2 or 3 small fennel bulbs, or 1-2 large
  • cumin seeds
  • 1 can chickpeas
  • 1 bunch cilantro
  • feta cheese
  • lime
  • salt, pepper, olive oil


Heat oven to 375. Peel and slice the carrots on the diagonal, so you have nice oblong pieces, not too thick and not too thin. Trim fennel bulbs, cut in half from top to bottom and then into thin wedges. Toss carrots and fennel with cumin seeds and a nice bit of olive oil, salt, and pepper. Line a cookie sheet with foil, dump carrots and fennel onto it, and slide into the oven and roast for as long as it takes the edges of the carrots to crisp a bit and the centers to be cooked through.

While carrots are roasting, chop cilantro roughly. You might not need or want an entire bunch in your salad. Pick a little pile of fennel tips off the fronds and set aside with the cilantro.

Heat chickpeas in saucepan to make soft. When the veggies are done, dump them into a large bowl. Add chickpeas to the bowl, along with the cilantro and fennel tips. Drizzle a generous bit of olive oil over the top and mix everything up well. Add juice of one lime and salt and pepper to taste. Crumble feta over the top and eat.

Source: Lovely Morning


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