Roasted Carrot Salad with Chickpeas
Serves 415 mins prep45 mins cook
A delightful roasted carrot salad with two ways to prepare chickpeas. This dish combines rich flavors and textures that create a mouth-watering experience. It features roasted carrots tossed in spices, creamy blended chickpeas, and topped with arugula or kale, dried cranberries, and toasted hazelnuts.
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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 and allow to cool. 4: While everything roasts, make the creamy chickpeas by adding 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