Roasted Carrot Salad
The North Aftican-Mediteranean blend of garlic and cumin soaks into the chickpease and carrots as the salad sits, so it becomes more flavorful over time. It's great as a side dish, but I like to eat it as a light vegetarian lunch, too.
- Spicey Cumin Vinaigrette:
- 1/2 tsp finely chopped garlic
- 1/8 tsp kosher salt
- 1 Tbsp cider vinegar
- 1/2 tsp Dijon Mustard
- 1/2 tsp cumin seeds, toasted and crushed
- 1/4 tsp honey
- 1/8 t. cayenne pepper
- 2 tbsp extra virgin olice oil
- One 15-oz can chickpeas, rinsed and drained
- 1 lb carrots (about 6) cut in half lengthwise then into 1/3 inch
- thick slices at an angle
- 3 garlic cloves, smashed and peeled
- 1 tsp cumin seeds, toasted
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt, plus more to taste
- 1 c. walnut halves, toasted
- 1/4 c. crumbled feta cheese
- 1/4 c. lightly packed fresh cilantro leaves
- 1/4 c. lightly packed fresh mint leaves.
To make the dressing: In a large bowl, combine the garlic, salt and vinegar. Let stand for 2 mintues.
Add the mustard, cumin, honey and cayenne. Whisk until well blended. Continue whisking and add the oil in a slow steady stream. When emulsified, add the chickpeas and stir well to coat. Let stand while you roast the carrots.
To make the sald: Preheat the oven to 400F.
On a hlaf sheet pan, toss the carrots with the garlic, cumin, oil, and salt until well coated. Roast, shaking the pan occasionally, until tender and browned, about 25 mintues.
Discard the garlic, if you'd like. (i love eating roasted whole cloves, but I know not everyone does.) Transfer the hot carrots to the bowl with the chickpease. Toss until well mixed. Cool slightly, then toss in the walnuts, feta, cilantro, and mint. season to taste with salt Serve warm or at room temperature.
The dressed chickpeas and carrots can be refriegerated overnight. Be sure to bring to room temperature before serving.
If you are making this for a picnic or making ahead for entertaining, add the nuts, cheese, and herbs just before serving.