A wooden bowl of roast fennel, chickpeas, carrots with dill and feta on a white marble surface. | Hurry The Food Up

HP – Roasted Fennel and Carrots with Chickpeas

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5 from 1 vote

Looking for new oven ideas? Try this delicious roasted fennel and carrots with chickpeas! 22g protein per serving!

Prep Time:10

Cook Time:25

Total Time:35

Servings:2 servings

Calories:674kcal

Author: Abril Macías

Ingredients

½ cup brown rice
1 tbsp raisins
10.5 oz fennel bulb (1 medium-large fennel bulb without stems)
7 oz carrot (baby carrots, imperator or nantes)
1 ½ cup chickpeas, cooked (~1 can, 15oz/425g)
1 tsp olive oil
½ tsp salt
½ tsp thyme, dried
2 tbsp water

Dressing and Toppings

1 ½ tbsp lemon juice
2 tsp honey
1 ½ tsp olive oil
2 tsp water
¾ tsp cumin
¼ tsp salt
½ tsp chili flakes
1 tbsp cashews (chopped)
2.5 oz low fat feta cheese
2 oz baby spinach
1 large sprig fennel

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Instructions

Preheat the oven to 230 C / 450 F.
Cook the rice according to package instructions. Add the raisins.
Cut the fennel bulb in half lengthwise. Remove a little bit of the base and then cut each half lengthwise into 6 wedges.
10.5 oz fennel bulb
If your baby carrots are a bit thick, cut them in half lengthwise. Otherwise leave them whole.
7 oz carrot
Mix with olive oil, ½ tsp of salt, ½ tsp thyme and 2 tbsp water.
½ tsp salt, ½ tsp thyme, dried, 2 tbsp water, 1 tsp olive oil
Add the fennel, carrots and chickpeas to a baking sheet and drizzle with the seasoning. Toss to mix. Sprinkle ½ tsp of salt and black pepper per taste.
1 ½ cup chickpeas, cooked
Bake for 25 minutes or until the fennel and carrots are tender (could be up 30 min depending on the oven). Turn the grill or broiler of the oven at the highest temp and bake until golden brown (about 3-5 minutes).
Meanwhile in a small bowl mix lemon juice, honey, olive oil, water, cumin, chilli flakes and ¼ tsp of salt. Taste and add extra salt if necessary.
1 ½ tbsp lemon juice, 2 tsp honey, 1 ½ tsp olive oil, 2 tsp water, ¾ tsp cumin, ½ tsp chili flakes, ¼ tsp salt
On a large plate lay the baby spinach. On top place the roasted fennel, carrot and chickpeas. Finish with the honey dressing, chopped cashews, crumbled feta and fresh fennel leaves from 1 sprig.
1 tbsp cashews, 2.5 oz low fat feta cheese, 2 oz baby spinach, 1 large sprig fennel
Serve salad with cooked rice.

NOTES

Looking for more amazing salads?

Creamy & Delicious Vegetarian Wedge Salad

Hearty & Zesty Lentil Tabbouleh

Nutty & Gluten-Free Buckwheat Salad

Simple & Transportable Noodle Salad in a Jar

Fruity & Tangy Pear & Goat’s Cheese Salad

Nutrition

Nutrition Facts

HP – Roasted Fennel and Carrots with Chickpeas

Amount per Serving

Calories

674

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1390

Potassium

1742

Carbohydrates

109

Fiber

Sugar

Protein

Vitamin A

19728

395

Vitamin C

Calcium

254

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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