Carrot and Chickpea Salad With Lemon Parsley Dressing
Naturally sweet roasted carrots meet crispy chickpeas in this vibrant salad, but the zesty lemon-parsley dressing holds an unexpected twist.
Servings: 4
Ingredients
- 6 large carrots about 1.5 lbs/680g
- 2 cans chickpeas 15 oz/425g each
- 3 tablespoons olive oil 45ml
- 1 teaspoon ground cumin 5g
- 1/2 teaspoon paprika 2.5g
- Salt and pepper to taste
- 1 cup fresh parsley, finely chopped 60g
- 2 lemons about 1/4 cup/60ml juice
- 2 cloves garlic
- 1/4 cup extra virgin olive oil 60ml
- 1 teaspoon honey 7g
- 1/4 cup pine nuts 35g (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut carrots into uniform batons about 3 inches long or keep whole.
- Drain and rinse chickpeas, then pat dry with paper towels.
- Toss carrots and chickpeas with olive oil, cumin, and paprika on a large baking sheet, spreading them in a single layer.
- Season with salt and pepper. Roast for 25-30 minutes, stirring halfway through.
- While vegetables roast, prepare the dressing by whisking together lemon juice, minced garlic, extra virgin olive oil, honey, and chopped parsley.
- Once vegetables are done, let cool for 5 minutes before tossing with dressing.
- Top with toasted pine nuts if using.
Notes
For best results, verify carrots are similar in size for even cooking. The chickpeas must be thoroughly dried before roasting to achieve maximum crispiness. This salad can be stored in an **airtight container in the refrigerator** for up to 3 days, though the chickpeas will soften over time.