Cumin roasted carrots and chickpeas come together as a delicious vegetarian salad that is great on its own or on a sandwich. You can make the dressing ahead of time and store in a jar until you’re ready to add the chickpeas. Leave out the feta if you’d like this salad to be vegan.
30 Ounces Chickpeas (Rinsed & Drained)
12 Carrots (Peeled & Cut Lengthwise)
6 Garlic Cloves (Minced)
2 Teaspoons Cumin Seeds
2 Tablespoons Grapeseed Oil
1 Teaspoon Kosher Salt
2 Cups Whole Cashews (Roughly Chopped)
1/2 Cup Crumbled Feta Cheese
1/2 Cup Fresh Cilantro
2 Tablespoons Chopped Fresh Mint
1 Teaspoon Grated Garlic
1/4 Teaspoon Kosher Salt
2 Tablespoons Apple Cider Vinegar
1 Teaspoon Dijon Mustard
3/4 Teaspoon Ground Cumin
1/2 Teaspoon Honey
1/2 Teaspoon Ground Cayenne
1/4 Teaspoon Olive Oil
Preheat oven to 400 degrees.
Line a large-size rimmed baking sheet with parchment paper. Set aside.
To make the dressing whisk the garlic, kosher salt, vinegar, mustard, cumin, honey, and cayenne in large-size bowl. Add olive oil in steady stream while whisking. Add chickpeas and combine to coat. Let stand at room temperature while you roast the carrots.
Toss carrots, garlic, cumin, oil, and kosher salt on prepared baking sheet. Spread evenly and place in oven about 25 minutes. Remove from oven. Transfer to bowl with chickpeas. Toss well. Cool slightly. Add cashews, feta, cilantro, and mint. Add a bit more kosher salt if needed.
Serve warm or at room temperature.
Prep Time: 20 Minutes
Cook Time: 25Minutes
Total Time: 45 Minutes
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