Roasted Carrot And Chickpea Salad Recipe | Easter Recipes | Tesco Real Food

Ingredients

• 2 x 400g packs Chantenay (or Tendersweet) baby carrots, trimmed, fatter ones halved lengthways
• 400g tin chickpeas, drained and rinsed
• 1 tbsp cumin seeds
• 4 tsp olive oil
• 100g pitted black or Kalamata olives, halved
• 15g fresh fat-leaf parsley, leaves picked and finely chopped
• 15g fresh mint, leaves picked and larger ones torn
• 80g tub pomegranate seeds
• 3 tbsp extra-virgin olive oil
• 1 lemon, juiced (you need 2 tbsp)
• 1 tbsp maple syrup
• 2 tsp rose harissa paste