This Roasted Carrot and Chickpea Salad combines roasted carrots’ natural sweetness with chickpeas’ nuttiness, complemented by fresh herbs for a refreshing burst of flavor. It offers a delicious and nourishing option suitable for a light lunch or as a side dish. Beyond being a flavorful choice, this salad is rich in nutrients, making it a healthy meal option. Its simplicity allows for easy preparation, and the recipe can be adapted to various taste preferences, offering versatility for different occasions.

Ingredients

• 1 bunch carrots, peeled and sliced into rounds
• 1 15 oz can chickpeas, drained and rinsed
• 1/4 cup olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss carrots with half of the olive oil, cumin, and paprika until evenly coated.
3. Spread carrots on a baking sheet in a single layer and roast for 20 to 25 minutes, stirring halfway, until tender and slightly caramelized.
4. In a large bowl, combine the roasted carrots, chickpeas, and chopped parsley.
5. Drizzle the remaining olive oil over the salad and mix gently to combine.
6. Adjust seasoning with salt and pepper to taste.
7. Serve the salad warm or at room temperature.

Keywords: Nutritious, Adaptable, Chickpeas, Carrots, Salad

Spice Rack: Cumin, Paprika

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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