Roasted Carrot and Chickpea Salad
Yield: Serves 6-8 as a side (4ish as a main) Prep Time: 20 minutes Cook Time: 25 minutes
For the dressing:
- 1 teaspoon crushed or grated garlic
- 1/4 teaspoon kosher salt
- 2 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon cumin (or 1 teaspoon cumin seeds, toasted and crushed)
- 1/2 teaspoon honey
- a generous pinch of cayenne pepper (or more if you like it spicy)
- 1/4 cup extra virgin olive oil
For the salad:
- 2 15-ounce cans chickpeas (garbanzos), rinsed and drained
- 2 pounds carrots (about a dozen), peeled, cut in half lengthwise then into 1/3-inch slices at an angle
- 6 garlic cloves, smashed and peeled
- 2 teaspoons cumin seeds
- 2 Tablespoons heat-safe oil, like coconut or grapeseed
- 1 teaspoon kosher salt, plus more to taste
- 2 cups walnut halves
- 1/2 cup crumbled feta cheese
- 1/2 cup lightly packed chopped fresh cilantro
- 2 Tablespoons chopped fresh mint
Directions:
Preheat oven to 400F.
Combine all dressing ingredients. Add the chickpeas and stir well to coat. Marinate while you roast the carrots.
On a large, rimmed baking sheet, toss the carrots, garlic, cumin, oil, and salt until well-coated. Spread evenly, then roast, shaking the pan occasionally, until tender and browned, about 25 minutes.
Remove the garlic cloves from the pan and chop them into small pieces. Transfer the garlic and roasted carrots to the bowl with the chickpeas. Toss until well mixed. Cool slightly, then toss in the walnuts, feta, cilantro, and mint. Season to taste with salt, if necessary. Serve warm or at room temperature.
from http://www.perrysplate.com/2013/01/roasted-carrot-and-chickpea-salad.html