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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.
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Gluten Free Roasted Carrot and Radish Kasha Salad with Crispy Chickpeas

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.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings 6 -8 people
Calories 320kcal
Author Abbey Sharp

Ingredients

Carrot, Radishes and Chickpeas:

  • 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

Kasha:

  • 3/4 cup 175 ml kasha
  • 1 1/2 cups 375 ml stock

Dressing:

  • 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

To Serve:

  • Pinch za’atar
  • Parsley minced

Instructions

  • 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.

Nutrition

Calories: 320kcal