Roasted Chickpea & Carrot Salad

🥘 Ingredients

• black pepper
  1 tsp
• carrot
  12 oz
• chickpeas
  2 unit
• feta cheese
  1 c
• garlic powder
  2 tsp
• honey Dijon dressing
  6 oz
• mixed greens
  8 oz
• paper towels
• salt
  1 tsp
• sliced almonds
  1 oz
• smoked paprika
  2 tsp

🍳 Cookware

• baking sheet
• medium pan
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and halve carrot lengthwise (quarter lengthwise for any larger carrots); dice into 1/2-inch pieces. Drain and rinse chickpeas ; dry thoroughly with paper towels .

   carrot: 12 oz, chickpeas: 2 unit, paper towels
2. 

   2

   Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder , salt , and black pepper . Toss chickpeas on empty side with a drizzle of oil, smoked paprika , salt, and pepper. (For 4 servings, divide between 2 sheets; roast chickpeas on top rack and carrots on middle rack.) Roast on top rack until carrots are tender and chickpeas are browned and crispy, ⏱️ 20 minutes . (It's natural for chickpeas to pop a bit while roasting.) Remove from oven and let cool slightly.

   garlic powder: 2 tsp, salt: 1 tsp, black pepper: 1 tsp, smoked paprika: 2 tsp
3. 

   3

   Heat a dry medium pan over medium-high heat. Add sliced almonds and cook, stirring often, until golden brown and toasted, ⏱️ 4 minutes . Transfer to a plate.

   sliced almonds: 1 oz
4. 

   4

   In a large bowl , toss together mixed greens and honey Dijon dressing . Once cooled, add half the roasted chickpeas and carrots. Toss to combine. Divide salad between bowls. Top with remaining chickpeas and carrots. Sprinkle with feta cheese and toasted almonds. Serve.

   mixed greens: 8 oz, honey Dijon dressing: 6 oz, feta cheese: 1 c