Roasted Carrot and Lentil Salad with Hummus – Wandering Chickpea

🥗 Roasted Carrot and Lentil Salad with Hummus

📝 Ingredients

For the Roasted Carrots:

• 1 lb (450 g) carrots, peeled and cut into halves or thick sticks

• 2 tbsp olive oil

• 1 tsp smoked paprika (or regular paprika)

• 1 tsp ground cumin

• Salt & black pepper, to taste

For the Lentils:

• 1 cup dried green or brown lentils, rinsed

• 3 cups water or vegetable broth

• 1 bay leaf (optional)

• Salt, to taste

For the Salad:

• 3 cups mixed greens (arugula, baby spinach, or spring mix)

• 1 small red onion, thinly sliced

• ¼ cup toasted pumpkin seeds (pepitas) or almonds

• ¼ cup fresh herbs (parsley, cilantro, or mint), chopped

For the Dressing:

• 3 tbsp extra-virgin olive oil

• 2 tbsp lemon juice

• 1 tbsp maple syrup or honey

• 1 tsp Dijon mustard

• Salt & pepper, to taste

For Serving:

• ¾ cup plain hummus (store-bought or homemade)

• Extra drizzle of olive oil

• Lemon wedges (optional)

👩‍🍳 Instructions

1. Roast the Carrots

1. Preheat the oven to 400°F (200°C).

2. Toss carrots with olive oil, smoked paprika, cumin, salt, and pepper.

3. Spread on a baking sheet in a single layer.

4. Roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.

2. Cook the Lentils

1. In a saucepan, combine lentils, water/broth, and bay leaf.

2. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are tender but not mushy.

3. Drain any excess liquid, discard bay leaf, and season with salt.

3. Make the Dressing

1. In a small bowl, whisk together olive oil, lemon juice, maple syrup/honey, Dijon mustard, salt, and pepper until smooth.

4. Assemble the Salad

1. On a large platter or shallow bowl, spread a thick layer of hummus.

2. Top with the mixed greens.

3. Spoon over the warm lentils.

4. Arrange roasted carrots on top.

5. Drizzle with dressing and scatter toasted seeds and fresh herbs.

6. Finish with an extra drizzle of olive oil and a squeeze of lemon juice.

🌟 Serving Suggestion

Serve warm or at room temperature as a main course salad or as a hearty side dish with pita bread.

💡 Tips

• For extra flavor, use roasted garlic hummus or harissa hummus.

• Lentils can be cooked in advance and stored in the fridge for up to 3 days.

• Add crumbled feta or goat cheese for a creamier touch.

• This salad is great for meal prep — assemble just before serving to keep the greens fresh.

❓ Q&A

Q1: Can I use canned lentils instead of dried ones?

A: Yes! Use about 2½ cups canned lentils, drained and rinsed. Skip the boiling step and just warm them before assembling.

Q2: Which carrots are best for roasting?

A: Young, thin carrots roast faster and caramelize beautifully, but any variety works. Just cut thicker carrots into uniform sticks for even cooking.

Q3: How can I make this salad spicier?

A: Add ½–1 tsp harissa paste, chili flakes, or cayenne pepper to the carrots before roasting, or stir some into the hummus.

Q4: Can I prepare it ahead of time?

A:

• Roast the carrots and cook lentils 1–2 days in advance.

• Store in airtight containers in the fridge.

• Assemble the salad just before serving for the best texture.

Q5: Is this recipe vegan and gluten-free?

A: Yes, as long as you use vegan hummus and ensure all ingredients (like mustard) are gluten-free.

Q6: What’s the best way to store leftovers?

A: Store components separately in the fridge:

• Roasted carrots & lentils: up to 3–4 days

• Hummus: up to 5 days

• Greens: best eaten fresh