This Gluten Free Roasted Carrot and Radish Kasha Salad with Crispy Chickpeas is an elegant side dish for entertaining, yet surprisingly simple enough to pull off for a weeknight meal.
Guys, we need more roasted veggies in our life. There is something absolutely mouthwatering about roasting a veggie fast and furious until it yields a crispy, caramelized OMG get-at-me crust. Yes, a hot dry oven can even make the humble carrot and radish good friends of mine. Case in point: my Gluten Free Roasted Carrot and Radish Kasha Salad with Crispy Chickpeas. Everything about this recipe is going to make you squeal with glee.
How to Make Gluten Free Roasted Carrot and Radish Kasha Salad with Crispy Chickpeas
First things first, you gotta get that oven hot. Like 425 F hot. Then on separate baking sheets I spread out my veg and my chickpeas. I’ve spent FOR EVER trying to perfect crispy chickpeas and I’ve learned that leaving them in the oven as the oven cools down is really the key to crispy success. I also highly recommend rubbing your chickpeas until all of the little skins come off. Yes, it is tedious, but it is key if you want them CRAZY crisp.
While this the roasted carrots and radishes are delish on their own, I really wanted to make this a bigger fuller salad so cooking up a quickie batch of kasha was in order. If you’re not familiar with kasha, it’s a gluten free grain and simply the toasted version of buckwheat. It’s nutty and hearty and OMG really good. I highly recommend checking it out in this Gluten Free Roasted Carrot and Radish Kasha Salad. You won’t regret it.
I finish the salad off with a wee drizzle of a creamy salty feta dressing that you’ll literally want to put on everything so feel free to make a double batch.
Okay, I’m starving now so I’m going to get into the leftovers, but before you get into the recipe yourself, let me know- what are some of your favourite salad combos for cool weather?
Have you tried this Gluten Free Roasted Carrot and Radish Kasha Salad with Crispy Chickpeas?
Have you found any tricks for mastering crispy chickpeas?
Is this your first experience cooking kasha? (PS: it’s crazy easy and fast)
Leave me a comment below with your thoughts!
- 1 can 19 oz no salt added chickpeas, rinsed, drained and dried well
- 1 1/2 cups 375 ml red radishes, trimmed and halved (or quartered, depending on the size)
- 1 ½ cups 375 ml carrots, peeled and cut into 2 inch pieces on a bias
- 2 ½ tbsp. 37.5 ml extra virgin olive oil
- 1 tsp. 5 ml za’atar
- 1 tsp 5 ml. lemon zest
- 1 tbsp 15 ml honey
- Salt and pepper
- 3/4 cup 175 ml kasha
- 1 1/2 cups 375 ml stock
- 1/4 cup 60 ml feta
- 2 tbsp 30 ml 2 % plain greek yogurt
- 1/2 clove garlic
- 1 1/2 tbsp 22 ml oil
- 1 tbsp 15ml lemon
- 1 tsp 5 ml honey
- Salt and pepper to taste
- Pinch za’atar
- Parsley minced
Preheat oven to 425 F.
Place the chickpeas onto a clean kitchen towel, top with another towel and gently rub the chickpeas until they start to pop out of their thin translucent skins. The skins hold a lot of moisture, so getting rid of as many as you can will help keep these beans crispier longer. Don’t worry about getting each and every one, just remove any that easily pop off. Transfer the dried chickpeas to a large baking sheet. Toss with one tablespoon of olive oil and ¼ teaspoon of salt.
Place the radishes and carrots on another large baking sheet. Toss with 1 ½ tablespoons of olive oil, ¼ teaspoon of salt, ¼ teaspoon of pepper, and za’atar.
Place both sheets in the oven. After 10 minutes, remove the chickpeas and give them a stir. Return to the oven to 10-12 minutes.
After 10 minutes, remove the vegetables and top with lemon zest and honey. Continue cooking for 8 minutes.
Remove the vegetables and leave the chickpeas in the oven. Turn the oven off, and allow them to sit in the oven (with the oven door closed) as it cools down for at least an hour up to until the pan is no longer hot.
Bring the stock to a boil and add in the kasha. Bring back to a boil, then reduce the heat to a simmer, cover and cook just until all of the liquid has been absorbed, about 10 minutes. Remove from the heat and let stand with the cover on until the rest of the liquid has been absorbed. Season with salt and pepper, to taste.
To make the dressing, add the feta, yogurt, garlic, oil, lemon, honey and salt and pepper, to taste.
To serve the salad at room temperature, arrange the kasha on a platter. Top with the roasted vegetables, and crispy chickpeas. Drizzle with the feta yogurt and garnish with a pinch of za’atar and parsley.