Mandarin, Carrot & Chickpea Salad with Mandarin Dressing

Mandarins make a tasty addition to many salads. We love love them in hot and cold salads. An added bonus to their delightful taste is that they are a good source of vitamin C and folate, which supports the immune system.

Serves: 6 as a side
Preparation: 10 Minutes
Cooking: 35 Minutes

Ingredients

• 5 mandarins, 2 zested and juiced
• 300g carrots, trimmed, sliced
• 2 cups romaine or cos lettuce, roughly chopped
• 400g tin chickpeas, washed and rinsed
• 1 burrata, cut into pieces
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon cumin seeds
• 1 tablespoon sunflower seeds
• Sprigs of fresh rosemary

Dressing

• 4 tablespoons olive oil
• Zest and juice of 1 mandarin

Method

• Preheat oven to 180°C. Add carrots and chickpeas to an oven tray and drizzle with olive oil, cumin, honey and mandarin zest and juice of one mandarin. Toss to coat.
• Roast the carrots and chickpeas for 25-30 minutes or until golden.
• In a small bowl. Combine dressing ingredients and mix well.
• Once the carrots and chickpeas have roasted, allow to cool for 10 minutes then place onto a serving dish with the mandarin segments, lettuce and burrata.
• Drizzle the dressing over the salad and top with rosemary and sunflower seeds.

Photo Above: Mandarin, Carrot and Chickpea Salad

Recipe shared with permission of Love NZ Citrus, 5 Plus a Day.