Experience the vibrant flavors of Mediterranean cuisine with this Roasted Carrots and Lentil Salad with Hummus. This healthy vegetarian salad combines the earthy sweetness of roasted carrots with protein-packed lentils, creating a nutrient-dense dish that is both satisfying and wholesome. With the addition of colorful cherry tomatoes and fresh greens, this dish not only pleases the palate but is also visually appealing.
Ingredients
Scale:
4 medium carrots, peeled and cut into thin sticks
1 cup cooked green or brown lentils
1 cup cherry tomatoes, halved
1 cup baby spinach or mixed greens
¼ cup red onion, finely chopped
2 tablespoons olive oil, plus extra for drizzling
1 teaspoon cumin powder
Salt and pepper to taste
1 can (15 oz) chickpeas, drained and rinsed
¼ cup tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
Salt to taste
Water as needed for consistency
Instructions
Preheat the oven: Set your oven to 400°F (200°C).
Prepare the carrots: In a bowl, toss the carrot sticks with 1 tablespoon of olive oil, cumin powder, salt, and pepper until evenly coated.
Roast the carrots: Spread the carrots in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly browned.
Make the hummus: While the carrots roast, prepare the hummus. In a food processor, combine the chickpeas, tahini, remaining olive oil, lemon juice, minced garlic, and salt. Blend until smooth, adding water gradually until you reach your desired consistency.
Combine the salad: In a large bowl, mix the cooked lentils, roasted carrots, cherry tomatoes, baby spinach, and red onion. Drizzle with a bit more olive oil and season with salt and pepper to taste.
Serve: To create vibrant salad bowls, place a generous portion of the salad mixture in serving dishes and top each with a few dollops of the homemade hummus.
