Roast Carrot, Chickpea & Goat’s Cheese Salad Recipe

Roast Carrot, Chickpea & Goat’s Cheese Salad Recipe

The vegetables in this salad pair beautifully with the creaminess of soft goat’s cheese. I love adding some toasted pumpkin seeds for some extra texture to the dish. The balsamic vinaigrette has a delicate sweetness with the addition of maple syrup.

Serves: 4



Roast Carrot, Chickpea & Goat’s Cheese Salad Recipe

By: Lisa Holmen

Packed with spring veggies and texture to boot, this roast carrot, chickpea and goat’s cheese salad makes the perfect side or main dish.


Prep time

Cook time



  • 800g tinned chickpeas
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 4 tbsp extra-virgin olive oil
  • 1 bunch Dutch carrots, peeled
  • 2 beetroots, peeled & thinly sliced
  • 100g soft goat’s cheese
  • 2 tbsp pumpkin seeds, toasted
  • Sea salt flakes
  • 2 tbsp fresh green herbs to garnish (optional)

  • Balsamic Vinaigrette
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar


  • Preheat the oven to 200ºC.
  • Rinse and drain the chickpeas then dry with a paper towel.
  • Place a sheet of baking paper on a large baking tray and place the chickpeas on top. Sprinkle them with paprika, cumin and half the olive oil. Stir gently until they are evenly covered. Roast in the oven for 25–30 mins until they are golden and slightly crispy on the outside.
  • Place the carrots and sliced beetroot on a separate baking tray and drizzle with the remaining olive oil. Place in the oven next to the chickpeas and cook for 25–30 mins until tender.
  • To make the vinaigrette, gently whisk the oil, maple syrup and balsamic vinegar in a mixing bowl.
  • Place the chickpeas on a serving dish and top with the beetroots and carrots. Sprinkle with goat’s cheese and pumpkin seeds and drizzle with the balsamic vinaigrette. Season to taste and garnish with fresh herbs, then serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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