Roast Carrot, Shallot, Butter Bean & Dill Salad with Chickpea Olive Muffins

This beautiful and healthy salad just sings summer with the roast carrots and caramelised shallots, chunky butter beans and lots of fresh dill.

roast-carrot-shallot-butter-bean-dill-salad-with-chickpea-olive-muffins 1

The combination is absolutely wonderful, especially with the fresh lemon and wholegrain mustard dressing–It’s simple but delicious.

I love it when I create a recipe using simple seasonal ingredients. Carrots and shallots from my veg box, dill from the windowsill and creamy butter beans from my deep store cupboards.

Top with some toasted sunflower seeds for crunch–perfect.

And I have a new creation for you. Chickpea and olive muffins–not created which chickpea flour but with actual cooked chickpeas. The result is a squidgier and more moist, and the green olives and thyme blended in add a lovely savoury salty taste. Let me know what you think?

Swaps;
I used spelt flour in the muffins, you can use buckwheat for a gluten-free option but the result is drier.
You can swap the butter beans for chickpeas–also delicious.

roast-carrot-shallot-butter-bean-dill-salad-with-chickpea-olive-muffins 1aa

Roast Carrot, Shallot, Butter Bean & Dill Salad with Chickpea Olive Muffins

This beautiful and healthy salad just sings summer with the roast carrots and caramelised shallots, chunky butter beans and lots of fresh dill.
Prep time: 20 minutes
Cook time: 1 hour
2 servings
4.67 from 3 votes

Ingredients

  • 4 large carrots cut into rounds on the diagonal
  • 4 banana shallots peeled and sliced in half and then lengthwise
  • 2 tbsp olive oil
  • Big pinch sea salt flakes

For the dressing

  • Juice 1/2 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp wholegrain mustard
  • 1/2 tsp maple syrup
  • Pinch sea salt

For the salad

  • 1 can butter beans drained
  • 1 bunch dill chopped roughly
  • 3 tbsp pumpkin seeds

For the muffins (makes 6)

  • 1 can chickpeas drained
  • 1 tsp sea salt
  • Black pepper
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3 tbsp oats of choice
  • 50 g flour–I used spelt–you can use buckwheat but the muffins are bit drier
  • 2 tbsp olive oil
  • 100 g green olives chopped roughly
  • 3 tbsp fresh thyme leaves

For the toppings

  • Pumpkin seeds
  • Sea salt

Instructions

To roast the veg

  • Pre heat your oven to 180c
  • Add the carrots, shallots, olive and seasoning to a baking tray and roast for 40-45 minutes until caramelised and soft on the inside.

To make the dressing

  • Add all the ingredients to a jar and mix to combine.

To serve

  • Toss together the roast carrots, shallots, butter beans, dill and pumpkin seeds.
  • Pour over the dressing and toss to combine again.

Serve with the muffins.

    To make the muffins

    • Add all the ingredients apart from the olives and thyme to your food processor.
    • Blitz until everything comes together into a dough.
    • Now add the olives and thyme, and briefly blitz again until everything is combined.
    • Line a muffin tray with cases. Scoop out tablespoons of the mix and transfer to the cases.
    • Press down and then sprinkle with pumpkin seeds and a sprinkle of sea salt
    • Bake for approx 25 minutes.
    • Allow to cool before eating.
    Print Recipe Pin Recipe Share on Facebook
    If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

    More Recipes with Carrots, Butter Beans or Chickpeas

    Discuss this Recipe with Niki
    Rebel Recipes Website Blog Top 10 Healthy & Light 1a

    20 Responses

    1. I saw this recipe and decided to just wing it and roasted off carrots and the beans (aka lima beans) . Bad move. The beans were delicious except the roasting added way too much chew. Roasting seems to dry out the bean and toughen the skin. So this time, I’m gonna follow your recipe to the tee!!

        1. Hello,

          For the muffins, is there a good substitute for olive oil? These look delicious, but I’m trying to stay oil free. It ain’t easy

    2. […] The dill yogurt is such a game-changer. Dill is such an underappreciated herb. I think that is because it has such a pungent taste, similar to that of fennel or celery that it can pack quite an unusual punch of flavour if not used correctly or paired with the right ingredients. It’s such an amazing addition to potato or grain dishes, such as this, or for anything that has a creamy dressing. It’s also really delicious and used commonly in vegan replacement dishes for seafood, cheese or egg. Basil, Chives, garlic and onion all pair great with it too. Which makes it such a versatile ingredient, especially in vegan or plant-based cooking. So, if you haven’t tried cooking with it before. I definitely suggest you try! Why not try my Green Split Pea Soup with Dill Coconut Cream or my Roast Carrot, Shallot and Butter Bean and Dill Salad with Olive Muffins  […]

    3. Hi Niki, can yo tell me the weight of the checkpeas? Here in Spain we have different sizes. I would like to try this recipe. Thanks, Rosa

    4. 5 stars
      I made this for dinner tonight. My husband and I thought is was delicious, I can’t wait to try more of your recipes! Planning one for tomorrow already. Thank you!

          1. Hi Katrina
            I’m afraid I have havent tried buckwheat but its similar to gram flour in terms of dryness so should be OK?

            My best
            Niki x

    5. 4 stars
      Tried this tonight and the salad was so good! I will definitely make it again 🙂 However muffins didn’t rise at all when baking. Not sure what I managed to do wrong. The dough was very thick and was difficult to blitz so I added a litlle bit of water.

    6. 5 stars
      Tried this last night and it was amazing! I was so interested in how the muffins would taste and they were incredibly good as was the whole dish. My own tweaks were, no olives in the muffins, I can see how they would work well but they are not for me. Honey instead of maple syrup (only because I keep bees and have a lot lying around!). I put the butters beans in the baking dish with the carrots and shallots for the last 5 mins, covered with the delicious dressing. That was because it was a cold evening! It tasted so good but the carrots and shallots looks much better before I meddled so next time (definitley making again) I will maybe put the butter beans and dressing in the oven for 5 mins in a separate dish and add after. Thanks for the receipe 🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Buy Me a Coffee

    If you’ve enjoyed using my recipes, I’d love you to support my blog.

    I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.

    To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.

    Thank you, and much love, Niki xxx

    (Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)

    Wait...Before You Go

    Get my Free Top 5 Recipes using Herbs eBook...

    Rebel Recipes Website Top 5 Herbs eBook Image