Roasted Carrot Salad
Serves 420 mins prep45 mins cook
A delicious roasted carrot salad infused with flavors and textures, featuring chickpeas prepared in two ways, topped with greens and nuts.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. 2: Add the carrots to a large sheet pan, then add the olive oil, salt, cumin, oregano, and pepper. Toss to coat, then spread out and place in the oven for 30-35 minutes, tossing halfway. 3: Add 1/2 the chickpeas to a separate sheet pan and place in the oven for 9 minutes. Then remove and add 1/2 tablespoon olive oil, honey, salt, and paprika. Toss to coat and place it back in the oven for another 10 minutes. Remove them and allow them to cool. 4: While everything roasts, make the creamy chickpeas. Add the remaining chickpeas, remaining olive oil, cashews, water, garlic, and lemon juice to a high-speed blender and blend until very smooth. 5: Spread the chickpeas onto a plate, top with 1/2 the carrots and greens, the remaining carrots and greens, the crispy chickpeas, cranberries, hazelnuts, and honey, if using.View original recipe