Roasted Chickpea and Carrot Side Salad

A simple, budget-friendly and delicious side dish! Perfect for weeknight dinners and family barbecues!



  • 3x carrots, peeled into ribbons

  • 1x can of chickpeas, drained

  • 1x tablespoon olive oil

  • 1x teaspoon garlic powder

  • 1x Lebanese cucumber, halved, seeds removed and sliced

  • 1x small red onion chopped

  • 2x spring onions, chopped

  • ⅓ cup walnuts, chopped

  • 100g triple cream Brie

  • Salt and pepper to taste



  • ¼ cup Myanbah Farm Cranberry and Orange Caramelised Balsamic
  • 2x tablespoons red wine vinegar
  • ¼ cup olive oil
  • 1x teaspoon of lemon juice
  • Salt to taste


  1. Combine dressing ingredients in a jar and set aside.

  2. In a large bowl, combine olive oil, garlic powder, drained chickpeas. Toss to coat.

  3. Airfry the chickpeas on 180•C for 8 minutes or until crispy. Allow to cool for 5 minutes.

  4. In a separate bowl, combine the cucumber, carrot, spring onions and red onion. Add the chickpeas.

  5. Grab the dressing jar and shake vigorously for 10 seconds. Taste for seasonings and add more oil or salt if needed. Pour desired amount over the salad. Toss to coat.

  6. Transfer the salad to a bowl and top with chopped walnuts.

  7. Add thick slices of triple cream Brie to the top when serving.

  8. The cheese is optional and the salad is just as delicious without it!

  9. You may like to add a handful of sultanas to give the salad more sweetness.

  10. Add some toasted pecans and serve on top of a warmed Camembert cheese

Serves 6 as a side dish/topper


our-home-transformations-phone-.jpgRecipe provided by Our Home Transformations (Official Ambassadors for MyanbahFarm) @our_home_transformation_page is a 30 something husband and wife duo from the foot of the Blue Mountains.  A head teacher and tradesman by day, creative and passionate renovators by night. Now onto their 4th renovation project, their page chronicles their renovation journey, delicious recipes, home tips and all things in between!