Roasted Carrot & Chickpea Salad
1 lb or so carrots
1/2 jalapeño (or more if you like it spicier)
Small can (7 3/4 oz) chick peas
1/2 to 1 stalk celery, rough diced
1/2 red onion, rough diced
Lemon juice (and a bit of rind, chopped, if desired)
Italian flat-leaf parsley leaves
Olive oil
Cumin
Garlic powder
Salt
Pepper
Preheat oven to 425º
If you are using “baby” carrots, cut in half and put into a baking sheet or shallow casserole dish. If using whole carrots, cut in half long-ways and then into chunky bite-sized pieces, then put into said receptacle.
Remove seeds and ribs of jalapeño, cut into pieces similar in size to the carrots and put into the same receptacle. Make sure the veggies are in a single layer, or as close as possible to it.
Pour a light coating of olive oil over carrots and jalapeño. Add a ton of garlic powder, cumin, salt and pepper. Mix around with your hand until all pieces have a good coating on them.
Roast in oven for about 30 – 40 minutes. Take out and stir approximately half-way through cooking time, maybe even add more of the seasonings. I don’t know exactly how much time this takes, but the pieces should look kind of dark brownish and shriveled when they come out of the oven at the end of cooking. I know it sounds gross, but its really good!
Put carrots into a bowl. Drain and rinse chickpeas, shake the extra moisture off them and put them into the bowl. Add the diced red onion and celery. Add the parsley. You want the parsley to be an ingredient, not a garnish or seasoning. It is like the lettuce of this salad.
Dress with a good bit of olive oil and lemon juice. The carrots and beans will absorb a lot of it, especially if you’re doing this while the carrots are still warm. Add a ton of cumin. When you think you have too much cumin, add more. Add a ton of garlic powder, lemon rind, salt, & pepper. Stir it up, taste, and add more of what you like. I like it to be lemony, salty, and cuminy with a hit of heat from the jalapeño in the back.
I suspect this salad would also be good with roasted cauliflower, instead of carrots. If you make it this way, let me know what you think!
~Elena
1/2 jalapeño (or more if you like it spicier)
Small can (7 3/4 oz) chick peas
1/2 to 1 stalk celery, rough diced
1/2 red onion, rough diced
Lemon juice (and a bit of rind, chopped, if desired)
Italian flat-leaf parsley leaves
Olive oil
Cumin
Garlic powder
Salt
Pepper
Preheat oven to 425º
If you are using “baby” carrots, cut in half and put into a baking sheet or shallow casserole dish. If using whole carrots, cut in half long-ways and then into chunky bite-sized pieces, then put into said receptacle.
Remove seeds and ribs of jalapeño, cut into pieces similar in size to the carrots and put into the same receptacle. Make sure the veggies are in a single layer, or as close as possible to it.
Pour a light coating of olive oil over carrots and jalapeño. Add a ton of garlic powder, cumin, salt and pepper. Mix around with your hand until all pieces have a good coating on them.
Roast in oven for about 30 – 40 minutes. Take out and stir approximately half-way through cooking time, maybe even add more of the seasonings. I don’t know exactly how much time this takes, but the pieces should look kind of dark brownish and shriveled when they come out of the oven at the end of cooking. I know it sounds gross, but its really good!
Put carrots into a bowl. Drain and rinse chickpeas, shake the extra moisture off them and put them into the bowl. Add the diced red onion and celery. Add the parsley. You want the parsley to be an ingredient, not a garnish or seasoning. It is like the lettuce of this salad.
Dress with a good bit of olive oil and lemon juice. The carrots and beans will absorb a lot of it, especially if you’re doing this while the carrots are still warm. Add a ton of cumin. When you think you have too much cumin, add more. Add a ton of garlic powder, lemon rind, salt, & pepper. Stir it up, taste, and add more of what you like. I like it to be lemony, salty, and cuminy with a hit of heat from the jalapeño in the back.
I suspect this salad would also be good with roasted cauliflower, instead of carrots. If you make it this way, let me know what you think!
~Elena
