Roasted Carrot, Pepper and Chickpea Salad

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Votes: 4
Rating: 3
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Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
This combination of peppers and carrots is not only colourful but refreshingly tasty with the lemony hit of sumac. You can find it in the spice section of your grocery store.



  1. In a large bowl, combine carrots, red, yellow and green pepper wtih 2 tbsp (30 mL) of the oil, sumac and garlic. Spread onto parchment paper lined baking sheet and roast in 400 F (200 C) oven for about 35 minutes or until golden and tender.
  2. Scrape roasted vegetables into a large bowl and combine with chickpeas, basil, remaining oil, vinegar, salt and pepper. Toss gently to combine.
Nutrition Facts
Roasted Carrot, Pepper and Chickpea Salad
Amount Per Serving (237g)
Calories 210 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 480mg 20%
Total Carbohydrates 25g 8%
Dietary Fiber 8g 32%
Sugars 5g
Protein 6g 12%
Vitamin A 310%
Vitamin C 45%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Tip: Can be covered and refrigerated for up to 2 days. You can serve this salad warm or cold.

Recipe developed by Emily Richards

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