Roasted Carrot and Chickpea Salad

Ingredients

• 1 1/2 pounds carrots, peeled and cut into 2-inch sticks
• 1 can chickpeas, drained, rinsed, and patted dry (15 oz)
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 5 ounces baby arugula or mixed greens
• 1/4 cup crumbled feta cheese
• 2 tablespoons pumpkin seeds, toasted
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon water, or as needed to thin
• 1 clove garlic, minced
• 1 teaspoon honey

Method

1. 1

   Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

2. 2

   In a large bowl, toss the carrots and chickpeas with 2 tablespoons olive oil, cumin, coriander, smoked paprika, 3/4 teaspoon salt, and black pepper until evenly coated.

3. 3

   Spread the carrots and chickpeas in a single layer on the prepared baking sheet.

4. 4

   Roast until the carrots are tender and lightly browned and the chickpeas are crisp, stirring once halfway through.

   30:00 · Roast carrots and chickpeas
5. 5

   While the vegetables roast, whisk together the tahini, lemon juice, water, garlic, honey, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt in a small bowl until smooth, adding more water as needed to reach a pourable consistency.

6. 6

   Let the roasted carrots and chickpeas cool for 5 minutes.

   5:00 · Cool roasted vegetables
7. 7

   Arrange the arugula on a large serving platter and top with the roasted carrots and chickpeas.

8. 8

   Drizzle the tahini dressing over the salad and sprinkle with feta and toasted pumpkin seeds before serving.