ROASTED CARROT SALAD WITH CHICKPEAS TWO WAYS!

For the carrots:
1 lb carrots, peeled and halved lengthwise
2 1/2 tbsp olive oil
1/2 tsp salt
1/2 cumin
1/2 tsp dried oregano
Pepper to taste
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For the chickpeas:
1 15-oz can chickpeas, rinsed and drained and divided
1 1/2 tbsp olive oil, divided
1 tbsp honey
1/2 tsp salt, divided
1/2 tsp paprika
1/4 cup raw cashews
3 tbsp water
3 cloves garlic
1 tsp lemon juice
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For the toppings:
Arugula or kale (tossed in a little olive oil)
3 tbsp dried cranberries
2 tbsp toasted chopped hazelnuts
Honey, optional
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1️⃣Preheat the oven to 425. 2️⃣Add the carrots to a large sheet pan, then add the olive oil, salt, cumin, oregano and pepper. Toss to coat, then spread out and place in the oven for 30-35 minutes, tossing halfway. 3️⃣Add 1/2 the chickpeas to a separate sheet pan and place in the oven for 9 minutes, then remove and add 1/2 tablespoon olive oil, the honey, salt and paprika. Toss to coat and place it back in the oven for another 10 minutes. Remove them and allow them to cool. 4️⃣While everything roasts, make the creamy chickpeas. Add the remaining chickpeas, remaining olive oil, cashews, water, garlic and lemon juice to a high speed blender and blend until very smooth. 5️⃣Spread the chickpeas onto a plate, top with 1/2 the carrots and greens, the remaining carrots and greens, the crispy chickpeas, cranberries, hazelnuts and honey, if using.

#carrots #saladrecipe #healthycooking