Roasted Carrot and Chickpea Salad

Roasted Carrot and Chickpea Salad offers a burst of color and nutrition, making it great for a light lunch or vibrant side dish. The sweet caramelization of roasted carrots pairs beautifully with the crunchy texture of crispy chickpeas. Mixed with fresh herbs and a tangy dressing, this salad is a delightful way to enjoy a healthy and flavorful meal.

Ingredients

• 1 lb carrots, peeled and sliced into rounds
• 1 can chickpeas, drained and rinsed
• 2 Tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1 cup fresh parsley, chopped
• 1/4 cup lemon juice
• 1/4 cup olive oil
• salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. On a baking sheet, toss carrots with 1 Tbsp olive oil, paprika, cumin, salt, and pepper. Roast for 20 minutes until tender and caramelized.
3. In a separate bowl, toss chickpeas with remaining olive oil, salt, and pepper. Add to the baking sheet with carrots and roast for an additional 15 minutes until chickpeas are crispy.
4. In a large bowl, combine roasted carrots, chickpeas, parsley, lemon juice, and olive oil. Mix well to coat evenly. Adjust seasoning with salt and pepper as desired.
5. Serve the salad warm or at room temperature.

Keywords: Lunch, Salad, Carrots, Chickpeas, Healthy

Spice Rack: Paprika, Cumin

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