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- 4 medium carrots, peeled and sliced into sticks - 1 can (15 oz) chickpeas, drained and rinsed - 2 cups mixed greens (spinach, arugula, or kale) - 1/4 cup feta cheese (optional) - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon ground cinnamon - Salt and freshly cracked black pepper - 2 tablespoons tahini - Juice of 1 fresh lemon - 1 tablespoon honey or maple syrup (vegan alternative) - Fresh parsley, finely chopped for garnish The carrots give the salad a sweet flavor. The chickpeas add protein and texture. You can mix any greens you like for the base. If you want creaminess, add feta cheese. For seasonings, olive oil adds richness. Cumin brings warmth. Smoked paprika gives a nice depth, while cinnamon adds a hint of spice. Salt and pepper boost all the flavors. The dressing combines tahini, lemon juice, and honey or maple syrup. This mix is creamy and tangy. Make sure to check out the Full Recipe for detailed steps. - Preheat the oven to 400°F (200°C). - In a large bowl, combine the carrot sticks and chickpeas. - Drizzle in olive oil, then add cumin, smoked paprika, cinnamon, salt, and pepper. - Toss the mix until all pieces are coated evenly. - Spread the mixture on a baking sheet lined with parchment paper. - Bake for 25-30 minutes. Toss halfway for even cooking. - In a small bowl, whisk together tahini, lemon juice, honey (or maple syrup), and salt. - If the dressing is too thick, add a splash of water until smooth. - In a large salad bowl, layer the mixed greens as a base. - Add the roasted carrots and chickpeas on top of the greens. - Drizzle the dressing over the salad and toss gently to combine. You can find the full recipe [here](#). - Ensure even space on the baking sheet for optimal roasting. - Toss halfway through cooking for uniform caramelization. Roasting carrots and chickpeas makes them sweet and crunchy. When you spread them out, they cook evenly. If they touch, they steam instead of roast. This can make them soggy and less tasty. Tossing the mixture halfway is key. It helps to brown all sides well. This step adds more flavor and a lovely texture. - Experiment with different citrus juices like lime or orange. - Substitute tahini with Greek yogurt for a creamy dressing. The dressing can change the whole dish. Use lime juice for a zesty twist. Orange juice gives a sweet touch. Both add freshness and brightness. If you want a creamy option, use Greek yogurt instead of tahini. It makes the dressing rich and smooth. This swap gives a fun flavor change too. - Serve in individual bowls for a refined presentation. - Add a lemon wedge for guests to use. Presenting this salad in bowls looks nice. It makes each serving feel special. Guests can enjoy their own portion. Adding a lemon wedge on the side is a great idea. It lets everyone add a splash of fresh juice. This brightens the salad even more. For the full recipe, check the details above. Enjoy your cooking! {{image_4}} You can make this salad even better. Try adding other roasted veggies. Bell peppers bring sweetness. Sweet potatoes add creaminess. Both enhance flavor and texture. You can also toss in nuts or seeds. Almonds or sunflower seeds add a nice crunch. They make the salad more filling and fun. If you want more protein, try grilled chicken or tofu. Both options work well with roasted carrots and chickpeas. Grilled chicken adds a savory touch, while tofu keeps it plant-based. You can also use canned tuna. It gives the salad a different flavor and makes it heartier. Want to boost flavor? Experiment with fresh herbs. Cilantro or mint can brighten the taste. They add freshness that complements the roasted veggies. You can also spice it up with hot sauce. Just a dash gives the salad a nice kick. It’s a fun way to change the flavor profile. For the complete recipe, check out the Full Recipe section above. Store leftovers in an airtight container in the fridge. They are best consumed within 2-3 days. After that, the carrots may lose their crunch, and the flavors fade. Freezing this salad is not recommended. The dressing may separate when frozen. This can change the texture and taste of your salad. You can enjoy this salad cold or at room temperature. If you prefer, reheat in the oven. This helps retain the texture of the roasted carrots and chickpeas. Yes, use maple syrup instead of honey and omit the feta cheese. This keeps the flavors rich and plant-based. You won’t miss the cheese, trust me. The roasted carrots and chickpeas bring enough taste and texture to satisfy everyone. You can use black beans or white beans as alternatives. Both options provide protein and fiber. They also add a nice twist to the taste. Black beans bring a bit of earthiness, while white beans offer a creamier texture. Serve the dressing on the side to keep the greens crisp until serving. This way, they stay fresh and crunchy. Drizzle the dressing just before you eat for the best taste and texture. Spinach, arugula, or chopped kale work well for base greens. Each option adds a different flavor. Spinach is mild, arugula is peppery, and kale adds a hearty bite. Choose what you like best! This blog post shares a tasty recipe featuring roasted carrots and chickpeas on fresh greens. It walks through each step, from prep to assembly, and includes tips for perfect results. You can even tweak the dressing and add your favorite proteins. Don’t hesitate to make this salad your own. Experimenting with flavors makes cooking fun! Enjoy your healthy, vibrant salad that brings flavor and nutrition to your table.

Roasted Carrot and Chickpea Salad

Discover the deliciousness of Roasted Carrot & Chickpea Delight, a simple yet flavorful salad that will elevate your meal. This recipe combines caramelized carrots, protein-packed chickpeas, and a creamy tahini dressing over fresh greens for a nutritious boost. Perfect for lunch or dinner, it’s a crowd-pleaser! Click to explore the full recipe and impress your family and friends with this vibrant dish.
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Ingredients
  

4 medium carrots, peeled and sliced into sticks

1 can (15 oz) chickpeas, drained and thoroughly rinsed

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

Salt and freshly cracked black pepper to taste

2 cups mixed greens (such as fresh spinach, peppery arugula, or hearty kale)

1/4 cup feta cheese, crumbled (optional)

2 tablespoons tahini

Juice of 1 fresh lemon

1 tablespoon honey or maple syrup (for a vegan alternative)

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). This will ensure it’s hot enough to caramelize the carrots beautifully.

    In a large mixing bowl, combine the carrot sticks and chickpeas. Drizzle with extra virgin olive oil, then sprinkle with ground cumin, smoked paprika, ground cinnamon, and a generous pinch of salt and freshly cracked black pepper. Toss everything together until all the pieces are well-coated in the seasoning and oil.

      Spread the carrot and chickpea mixture evenly on a baking sheet lined with parchment paper. Ensure each piece has enough space to roast properly. Bake in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, tossing the mixture halfway through for even roasting.

        While the carrots and chickpeas are roasting, prepare the dressing. In a small bowl, whisk together tahini, fresh lemon juice, honey (or maple syrup), and a pinch of salt until the mixture is smooth and creamy. If the dressing is overly thick, add a splash of water until you achieve your desired consistency.

          Once the roasted mixture is out of the oven, allow it to cool for a few minutes. In a large salad bowl, add the mixed greens as a bed for the roasted veggies. Layer the roasted carrots and chickpeas on top of the greens.

            Drizzle the tahini dressing generously over the salad and gently toss all the ingredients together to combine.

              For an added touch, finish the salad with a sprinkle of crumbled feta cheese (if using) and a scattering of finely chopped fresh parsley for a pop of color.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve this delightful salad in individual bowls for an elegant touch. Add an extra drizzle of tahini on top and a lemon wedge on the side for guests to squeeze fresh lemon juice as they wish.