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Courtney Roulston's carrot, mint and chickpea salad

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  • High in dietary fibre
  • Vegetarian
  • Vegan
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

Made with delicious spices and a zesty dressing, Courtney’s carrot salad is full of flavour. It’s a great side for roasts or vegetarian mains.

  • Serves4, as a side
  • Cook time30 minutes
  • Prep time15 minutes
Courtney Roulston's carrot, mint and chickpea salad


  • 8 large carrots, quartered lengthways
  • 1 tbs harissa paste
  • 1 tsp cumin seeds
  • Pinch of salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 lemon, zested, juiced
  • 1 small garlic clove, crushed
  • 1 tsp sesame seeds, toasted
  • 1/2 tsp ground sumac or ground paprika
  • 400g can chickpeas, rinsed, drained
  • 3/4 cup mint leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 190°C. Combine the carrot, harissa paste, cumin seeds, salt and half the oil in an ovenproof frying pan. Roast, turning halfway, for 30 mins or until carrot is tender. (Alternatively, prepare a camp fire and combine the ingredients in a heavy-based flameproof frying pan. Cover and cook, turning occasionally, over low embers for 30 mins or until the carrot is tender.)
  2. Step 2

    Meanwhile, combine the lemon zest, lemon juice, garlic, sesame seeds, sumac or paprika and remaining oil in a jug.
  3. Step 3

    Top carrot mixture with chickpeas and mint and drizzle with dressing.

Nutrition Information

Per Serve

Energy: 1450kJ/347 Cals (17%)

Protein: 8g (16%)

Fat: 16g (23%)

Sat fat: 2g (8%)

Carb: 34g (11%)

Sugar: 22g (24%)

Fibre: 17g (57%)

Sodium: 567mg (28%)

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