Roasted Chickpea & Carrot Salad

🥘 Ingredients

• black pepper
  ¼ tsp
• carrot
  2 medium
• chickpeas
  1 can
• feta cheese
  ½ cup
• garlic powder
  ½ tsp
• honey dijon dressing
  3 tbsp
• mixed greens
  5 oz
• salt
  ½ tsp
• sliced almonds
  ¼ cup
• smoked paprika
  1 tsp

🍳 Cookware

• baking sheet
• medium pan
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel, and halve carrot lengthwise, then dice into ½-inch pieces. Drain and rinse chickpeas ; dry thoroughly with paper towels.

   carrot: 2 medium, chickpeas: 1 can
2. 

   2

   Place baking sheet on counter. Toss carrots on one side with a drizzle of oil, garlic powder , salt , and black pepper . Toss chickpeas on the empty side with a drizzle of oil, smoked paprika , remaining salt, and pepper. Roast on top rack until carrots are tender and chickpeas are browned and crispy, ⏱️ 18 minutes to ⏱️ 20 minutes . It is natural for chickpeas to pop a bit while roasting. Remove from oven and let cool slightly.

   garlic powder: ½ tsp, salt: ½ tsp, black pepper: ¼ tsp, smoked paprika: 1 tsp
3. 

   3

   Heat a medium pan over medium-high heat. Add sliced almonds and cook, stirring often, until golden brown and toasted, ⏱️ 2 minutes to ⏱️ 4 minutes . Transfer to a plate.

   sliced almonds: ¼ cup
4. 

   4

   In a large bowl , toss together mixed greens and honey dijon dressing . Once vegetables have 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: 5 oz, honey dijon dressing: 3 tbsp, feta cheese: ½ cup