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Roasted Rainbow Carrot Salad

Roasted rainbow carrots over a warm bed of whole grains and chickpeas.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Salad, Side Dish
Cuisine: American
Keyword: carrots, chickpeas, entertaining, feast, holiday, salad, sidedish, thanksgiving, vegetarian
Servings: 6
Author: Sarah Ricci


  • 1 pound Rainbow Carrots Roasted
  • 2 tbsp Oil olive or avocado
  • 1 tsp Ground Cumin
  • 3 cloves Garlic minced
  • 1 cup Farro dry
  • 15 oz Chickpeas drained
  • 3 tbsp Butter
  • 2 tbsp Fresh Lemon Juice
  • 1 pinch Pepper to taste
  • 1 pinch Salt to taste
  • 1/3 cup Creme Fraiche
  • 2 tbsp Almond Milk
  • 1 bunch Fresh Parsley chopped


  • For the Carrots:
    Scrub clean 1 lb of Rainbow Carrots. I like to leave them unpeeled and the tops on because it gives a little rustic charm. Pat them dry after cleaning well and toss in oil with cumin and minced garlic. Salt and pepper to taste. Roast on 425 degrees for 30 minutes until you can pierce with a fork at the thickest part. If you have 'skinny carrots' you may need to take them out earlier.
  • For the "Salad":
    Prepare 1 cup dry Farro or favorite whole grain such as barley, brown rice, etc. Once you have the prepared grain, in a saucepan combine the cooked grain with the can of drained chickpeas, butter, lemon juice. Toss on medium heat for a few minutes until the mixture is warm. Salt and pepper to taste.
  • Garnish:
    Make a bed on a large platter of the warm salad mixture and lay carrots on top. Whisk the Crème Fraiche (cut w/2 tablespoons of almond milk to make the drizzle happen). Drizzle the mixture over the carrots and top off with chopped fresh parsley and another squeeze of lemon!


Any favorite whole grain such as barley, brown rice, quinoa, will all work well in this dish. I have also tried this with whole wheat cous cous and it was a winner.