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Minty chickpea, carrot, pistachio & feta salad

This carrot, mint, pistachio, and feta is the perfect combination of crispy roast carrot, salty, crunchy, tangy feta, and creamy chickpea.

This delicious salad is packed full of fresh flavours and textures and is perfect served as a side dish or even a light lunch!


  • ^2 tbsp olive oil
  • ^2 tsp ground cumin
  • ^small bunch mint
  • ^200g pack feta cheese, crumbled
  • ^500g carrot cut into chunks
  • ^juice ½ lemon
  • ^2 big handfuls spinach
  • ^400g can chickpea, drained and rinsed
  • ^1 tbsp clear honey
  • ^100g bag shelled pistachio, roughly chopped


Step 1

Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.

Step 2

Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.

Step 3

Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.