Roasted Carrot and Chickpea Salad

Ingredients

• Carrots

  Raw

  10 medium or 610g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Coriander seed

  Spices

  2 tsp or 4g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  30 oz or 851g

• Orange juice

  ½ cup or 125g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Arugula

  Raw

  10 cup or 200g

• Almonds

  Nuts, dry roasted, without salt added

  ½ cup whole kernels or 69g

Directions

1. Arrange a rack in the middle of the oven and heat to 400F.
2. Place the carrots on a rimmed baking sheet. Drizzle with the oil; sprinkle with 1 teaspoon of the coriander, 1/2 teaspoon of the salt, and pepper; and toss to evenly coat. Spread into an even layer. Roast, stirring once halfway through, until tender and lightly browned, about 20 minutes total.
3. Meanwhile, place the chickpeas, orange juice, garlic, remaining 1 teaspoon coriander and 1/2 teaspoon salt, and red pepper flakes in a medium saucepan over medium heat. Cook, stirring occasionally, until the juice is reduced by half, 5 to 8 minutes. Remove from the heat.
4. Divide the arugula between 4 bowls. Top each bowl with the chickpeas and a spoonful of remaining juice, and the roasted carrots. Drizzle with the dressing and sprinkle with chopped almonds.
5. Recipe by: Kelli Foster (source: https://www.thekitchn.com/chickpea-salad-roasted-carrots-recipe-256169)

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