Roasted Carrot and Chickpea Salad

There are lots of great bites, textures, and flavours in this salad. Roasted carrots bring a touch of sweetness, while pistachios bring the crunch and arugula add freshness. A savoury maple dijon dressing marries everything together into one sensational salad.

Ingredients

Carrots:

2 lbs carrots, peeled and sliced diagonally

2 Tbsp canola oil

½ tsp ground cumin

½ tsp garlic powder

½ tsp salt

¼ tsp pepper

Dressing:

¼ cup canola oil

zest and juice of 1 lemon

2 Tbsp apple cider vinegar

2 shallots, finely chopped

1 ½ Tbsp grainy mustard

1 Tbsp maple syrup

½ tsp salt

¼ tsp pepper

Salad:

1 (19 oz/540 mL) can chickpeas, rinsed and drained

3 cups arugula

½ cup crumbled feta cheese

½ cup chopped pistachios

3 green onions, sliced

¼ cup chopped fresh parsley

Instructions

Preheat the oven to 425 °F. Line a baking sheet with parchment paper.

Add the sliced carrots to the baking sheet and drizzle with the canola oil, cumin, garlic powder, salt and pepper. Toss well, then arrange in a single layer. Roast for 20-25 minutes, until the carrots are tender, flipping halfway through.Let the carrots cool down a bit before adding to salad.

While the carrots roast, prepare the dressing. In a large bowl, combine all of the dressing ingredients and whisk well.

To prepare the salad, add the chickpeas, arugula, feta, pistachios, green onions, parsley and carrots to the dressing. Stir well to combine. Taste to adjust the seasonings and serve.

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Roasted Carrot and Chickpea Salad

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