Roasted Carrot Salad with Chickpeas Two Ways by @starinfinitefood

50 min

4 servings

🥕

450 g

Carrots

🫒

4 tbsp

Olive oil

🧂

1 tsp

Salt

🫙

0.5 tsp

Cumin

🌿

0.5 tsp

Dried oregano

⚫

Pepper

🫘

430 g

Chickpeas

🍯

1 tbsp

Honey

🌶️

0.5 tsp

Paprika

🥜

60 ml

Raw cashews

💧

3 tbsp

Water

🧄

3 cloves

Garlic

🍋

1 tsp

Lemon juice

🥬

Arugula

🫐

3 tbsp

Dried cranberries

🥜

2 tbsp

Hazelnuts

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Carrots
    • Olive oil
    • Salt

    Add the carrots to a large sheet pan, then add the olive oil, salt, cumin, oregano and pepper, toss to coat.

  3. Spread
    • Carrots

    Spread the carrots out and place in the oven for 30-35 minutes, tossing halfway.

  4. Add
    • Chickpeas

    Add half the chickpeas to a separate sheet pan and place in the oven for 9 minutes.

  5. Add
    • Olive oil
    • Salt

    Remove and add 1/2 tablespoon olive oil, the honey, salt and paprika, toss to coat.

  6. Place
    • Chickpeas

    Place the chickpeas back in the oven for another 10 minutes, then remove and allow them to cool.

  7. Add
    • Chickpeas
    • Olive oil
    • Raw cashews

    Add the remaining chickpeas, remaining olive oil, cashews, water, garlic and lemon juice to a high speed blender and blend until very smooth.

  8. Spread
    • Chickpeas
    • Carrots
    • Arugula

    Spread the blended chickpeas onto a plate, top with half the carrots and greens, then the remaining carrots and greens.

  9. Top
    • Chickpeas
    • Dried cranberries
    • Hazelnuts

    Top with the crispy chickpeas, cranberries, hazelnuts and honey, if using.

Roasted Carrot Salad with Chickpeas Two Ways by @starinfinitefood

50 min

4 servings

🥕

450 g

Carrots

🫒

4 tbsp

Olive oil

🧂

1 tsp

Salt

🫙

0.5 tsp

Cumin

🌿

0.5 tsp

Dried oregano

⚫

Pepper

🫘

430 g

Chickpeas

🍯

1 tbsp

Honey

🌶️

0.5 tsp

Paprika

🥜

60 ml

Raw cashews

💧

3 tbsp

Water

🧄

3 cloves

Garlic

🍋

1 tsp

Lemon juice

🥬

Arugula

🫐

3 tbsp

Dried cranberries

🥜

2 tbsp

Hazelnuts

Preparation Steps

  1. Step 1/9

    Preheat the oven to 425.

  2. Step 2/9

    Add the carrots to a large sheet pan, then add the olive oil, salt, cumin, oregano and pepper, toss to coat.

    🥕Carrots
    🫒Olive oil
    🧂Salt
    🫙Cumin
    🌿Dried oregano
    ⚫Pepper
    🍳Sheet pan

  3. Step 3/9

    Spread the carrots out and place in the oven for 30-35 minutes, tossing halfway.

    🥕Carrots
    🍳Sheet pan

  4. Step 4/9

    Add half the chickpeas to a separate sheet pan and place in the oven for 9 minutes.

    🫘Chickpeas
    🍳Sheet pan

  5. Step 5/9

    Remove and add 1/2 tablespoon olive oil, the honey, salt and paprika, toss to coat.

    🫒Olive oil
    🍯Honey
    🧂Salt
    🌶️Paprika
    🫘Chickpeas
    🍳Sheet pan

  6. Step 6/9

    Place the chickpeas back in the oven for another 10 minutes, then remove and allow them to cool.

    🫘Chickpeas
    🍳Sheet pan

  7. Step 7/9

    Add the remaining chickpeas, remaining olive oil, cashews, water, garlic and lemon juice to a high speed blender and blend until very smooth.

    🫘Chickpeas
    🫒Olive oil
    🥜Raw cashews
    💧Water
    🧄Garlic
    🍋Lemon juice

  8. Step 8/9

    Spread the blended chickpeas onto a plate, top with half the carrots and greens, then the remaining carrots and greens.

    🫘Chickpeas
    🥕Carrots
    🥬Arugula
    🍽️Plate

  9. Step 9/9

    Top with the crispy chickpeas, cranberries, hazelnuts and honey, if using.

    🫘Chickpeas
    🫐Dried cranberries
    🥜Hazelnuts
    🍯Honey
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Oils, Spices, Legumes, Sweeteners, Nuts, Liquids, Fruits

Ingredients

Carrots, Olive oil, Salt, Cumin, Dried oregano, Pepper, Chickpeas, Honey, Paprika, Raw cashews, Water, Garlic, Lemon juice, Arugula, Dried cranberries, Hazelnuts

Notes

Carrots (peeled and halved lengthwise), Olive oil (for the carrots), Salt (for the carrots), Pepper (to taste), Chickpeas (1 can, rinsed and drained, divided), Honey (for the crispy chickpeas, for topping, optional), Arugula (or kale, tossed in a little olive oil), Hazelnuts (toasted and chopped)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Halal, Kosher, soy-free, Gluten-Free

Calories

340 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 38g, Fat: 18g, Fiber: 9g, Sugars: 14g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 480mg, Magnesium: 45mg, Iron: 2mg, Calcium: 70mg

Vitamins

Vitamin A: 900µg, Vitamin C: 15mg, Vitamin K: 25µg, Folate: 60µg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Sheet pan, Plate

Appliances

Oven, Blender

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Crispy, Tender

Flavors

Garlicky, Savory, Sweet, Smoky, Tangy, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,keep crispy chickpeas separate from the creamy spread and greens to preserve texture), creamy chickpea spread : 4-5 days (store separately in an airtight container), roasted carrots : 4 days (store separately in an airtight container)