EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Medium
A salad that can be prepped ahead, won't go soggy, and tastes just as good on day 3 as day 1, featuring miso honey roasted carrots, salty feta, and a tahini dressing.
Preheat the oven to 200°C (fan).
Toss the carrots and onions with the miso, honey, olive oil, salt, and pepper.
Roast for 25–30 minutes until golden and tender.
Whisk together the tahini, yoghurt, lemon juice, honey, miso, garlic granules, salt, and pepper, loosening with water until creamy and pourable.
In a large bowl, combine the chickpeas, parsley, feta, and pomegranate seeds.
Add the roasted carrots and onions and gently toss.
Top with shredded chicken, drizzle with dressing, and finish with chilli flakes if using.
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