Dukkah Roasted Carrot & Chickpea Salad

with Hazelnuts & Tahini Maple Dressing

Moderate | 25 min

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This hearty salad draws inspiration from Middle Eastern flavours. Crisp roasted chickpeas and carrots are tossed with tender red leaf lettuce and spinach, a delectable creamy tahini maple dressing and a generous sprinkle of Dukkah - a toasted aromatic nut, seed and spice blend of Egyptian origin.
Contains: Hazelnuts, Sesame, Sulphites

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Shellfish, Soy, other Tree Nuts

What We'll Send

Carrot Stick 3"
Hazelnuts, Whole Blanched
Canned Chickpeas
Mint Fresh
Persian Cucumber
Red Leaf Lettuce
Dressing Base
Maple Syrup, Sherry Vinegar
Seed Blend
Sesame Seeds, Cumin Seeds, Black Sesame Seeds
Spice Blend
Za'atar, Roasted Garlic Powder, Coriander
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 845
Fat 55g
Protein 24g
Carbohydrates 71g

Cooking Directions


Tip: Add 1-2 tbsp. water to the salad dressing in Step 4 if necessary until desired consistency.


Prepare Ingredients

  • Turn oven on to 425F.
  • Wash lettuce, cucumber, radishes, lemon and mint.
  • Slice cucumbers in quarters lengthwise and cut each in half to make 2 inch sticks.
  • Thinly slice radishes.
  • Zest lemon and cut in half.
  • Pick and chop mint leaves.
  • Rinse and drain chickpeas in a fine mesh sieve.
  • Remove lettuce leaves from stem. Chop into 1 inch strips.

Roast Carrots + Chickpeas

  • Line a baking sheet with foil.
  • Toss carrots and chickpeas on baking sheet with 2 tbsp. olive oil, garlic, spice blend and salt and pepper to taste.
  • Place in oven and set a timer for 15 minutes.

Prepare Dukkah

  • Heat a large dry skillet over medium-high.
  • Roughly chop hazelnuts and add to skillet along with seed blend.
  • Toast for 4–5 minutes, until seeds begin to pop.
  • Transfer seeds and hazelnuts to a cutting board and chop finely.
  • When oven timer goes off, sprinkle dukkah and lemon zest to taste over carrots and chickpeas.
  • Toss to coat with seasonings and return to oven for 10–12 minutes, until tender and crispy.

Prepare Salad

  • In a large bowl, whisk together 1 tbsp. olive oil, tahini, dressing basemint and half of the lemon juice.
  • Season to taste with salt and pepper.
  • Just before serving, add cucumbers, radishes, spinach and lettuce to bowl and toss to dress salad.

Finish + Serve

  • Divide salad into serving bowls.
  • Top with carrots and chickpeas.
  • Spoon any remaining seeds and hazelnuts from the baking sheet over everything as a garnish.
  • Serve with remaining lemon cut into wedges.
  • Enjoy!

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