Roasted Carrot Salad with Chickpeas Two Ways

Name: Roasted Carrot Salad with Chickpeas Two Ways
Ingredients: 1 can chickpeas (15-oz, rinsed and drained and divided); 1.5 tbsp olive oil (divided); 1 tbsp honey; 0.5 tsp salt (divided); 0.5 tsp paprika; 0.25 cup raw cashews; 3 tbsp water; 3 garlic (cloves); 1 tsp lemon juice; arugula or kale (tossed in a little olive oil); 3 tbsp dried cranberries; 2 tbsp toasted chopped hazelnuts; honey (optional); 1 lb carrots (peeled and halved lengthwise); 2.5 tbsp olive oil; 0.5 tsp salt; 0.5 tsp cumin; 0.5 tsp dried oregano; pepper (to taste)

The flavors & textures are a mouth party

Ingredients

For the chickpeas

For the toppings

For the carrots

Directions

1
Preheat the oven to 425.
2
Add 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.
3
Add 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.
4
While 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.
5
Spread 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.

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