Roasted Carrot, Chickpea and Pomegranate Salad | The Jewish Week | Food & Wine

Roasted Carrot, Chickpea and Pomegranate Salad

Roasted Carrot, Chickpea and Pomegranate Salad

Roasted Carrot, Chickpea and Pomegranate Salad (Photographs © Emma Lee, 2016, 2017)

Serves 4 to 6

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You can find, or make, sweet-sharp pomegranate molasses without spending much. Firstly, buy it in Middle Eastern and Asian shops for far less than the supermarket or deli price; a bottle lasts for an age in a cool pantry. Secondly, substitute date syrup with a squeeze of lemon juice. In a pinch, juice the remaining pomegranate half, simmering it down with brown sugar until thick and syrupy.

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1¼ cups (250 g) wheat berries

Sea salt and freshly ground black pepper

2 bunches of baby carrots, reserving the leafy tops (or use some parsley or chervil if you don’t have the tops)

1 tablespoon coriander seeds

Olive oil

One 15-ounce (400 g) can chickpeas, drained and rinsed

1 tablespoon cumin seeds

2 garlic cloves, skins on

2/3 cup (100 g) walnut halves

¼ cup plus 1 tablespoon (75 ml) extra virgin olive oil

2 tablespoons pomegranate molasses, or to taste

Squeeze of lemon juice

½ pomegranate, seeds only

Large handful of arugula leaves


1. Preheat the oven to 400F (200C).

2. Put the wheat berries in a large saucepan with a generous pinch of salt, cover with cool water and bring to a boil. Once boiling, reduce the heat to a gentle simmer, partially cover and leave to cook for 25 to 30 minutes, until the grains are just tender (they should still be chewy). Drain and set aside.

3. On a large baking sheet, toss the carrots with the coriander seeds and a generous drizzle of regular olive oil. Season with salt and pepper, spread out well and roast for about 40 minutes, until browned and soft. On a second baking sheet, toss the chickpeas, cumin seeds and garlic cloves with another generous drizzle of regular oil, season, spread out and roast, alongside the carrots, for 25 to 30 minutes, until the chickpeas turn golden and the garlic softens.

4. Toast the walnuts in the oven for 5 to 7 minutes, until they turn a couple of shades darker.

5. To make the dressing, crush the roasted garlic cloves from the chickpea tray with the back of a knife, discarding the skins. Put in a bowl and stir in the extra virgin olive oil, pomegranate molasses, lemon juice and seasoning to taste. Chop or crush half the walnuts quite finely and stir these in, too.

6. Chop about 2 tablespoons of the reserved green carrot tops and toss with the wheat berries, roasted carrots, roasted chickpeas, pomegranate seeds, arugula and half the dressing. Transfer to a platter, spoon the remaining dressing over and scatter with the remaining toasted walnuts.

Recipe from Good Veg: Ebullient Vegetables, Global Flavors–A Modern Vegetarian Cookbook © Alice Hart, 2016. Photographs © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.