Photo: Anna Pelzer
Minty carrot, pistachio & feta salad
10 ingredients
20 min + 30 min
Serves 6
openrecipes
A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food
Estimated Nutrition (whole recipe, rough)
641
Calories
22g
Protein
39g
Fat
60g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil , plus a little extra for drizzling
- 500g carrots , halved and cut into chunks
- 400g can chickpeas , drained and rinsed
- 2 tsp ground cumin
- juice ½ lemon
- 1 tbsp clear honey
- small bunch mint , chopped
- 2 big handfuls spinach
- 100g bag shelled pistachios , roughly chopped
- 200g pack feta cheese , crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes