You know that bag of carrots sitting in the corner of your fridge? The ones you keep there as a backup vegetable to have on hand just in case because they last forever? (I know it's not just me who does this.) This salad is going to forever change the way you look at those carrots.
They're tossed with a sprinkle of coriander, roasted until lightly charred and paired with warm chickpeas that have been infused with the aroma of sunny citrus. A nutty, herb-packed dressing brings it all together over a bed of zippy arugula. In three simple steps, carrots go from standby side dish to the shining star of a dinner-worthy salad.
3 steps to a dinner salad you'll eat again and again
For a more satisfying dinner salad, I love partnering a mix of warm and raw ingredients. It takes a little more effort than simply chopping vegetables, but once you try it, you'll see it's worth it (and that it's pretty easy to pull off).
We're asking you to do three things when it comes to making this salad; each one is simple and makes a big difference. You'll start by prepping and roasting the carrots. While they're in the oven, the chickpeas are simmered with a mix of fresh orange juice, garlic and coriander on the stovetop. Then all that's left to do is toss some ingredients in your food processor and whirl the dressing together. You can even get a head start by making these components ahead of time during your next meal prep session.
Roasted Carrot and Chickpea Salad
2 pounds carrots, peeled and sliced on a diagonal into 1/2-inch-thick discs
2 tablespoons olive oil
2 teaspoons ground coriander, divided
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
Juice from 1 medium orange (about 1/2 cup)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
6 ounces arugula
1/2 cup green tahini sauce
1/2 cup chopped toasted almonds
Arrange a rack in the middle of the oven and heat to 400 F.
Place the carrots on a rimmed baking sheet. Drizzle with the oil; sprinkle with 1 teaspoon of the coriander, 1/2 teaspoon of the salt and the pepper; and toss to evenly coat. Spread into an even layer. Roast, stirring once halfway through, until tender and lightly browned, about 20 minutes total.
Meanwhile, place the chickpeas, orange juice, garlic, green tahini sauce, remaining 1 teaspoon coriander and 1/2 teaspoon salt, and the red pepper flakes in a medium saucepan over medium heat. Cook, stirring occasionally, until the juice is reduced by half, 5 to 8 minutes. Remove from the heat.
Divide the arugula between 4 bowls. Top each bowl with the chickpeas and a spoonful of remaining juice, and the roasted carrots. Drizzle with the dressing and sprinkle with chopped almonds.
Recipe notes: The carrots, chickpeas, and dressing can be prepared up to a day in advance and stored separately in airtight containers in the refrigerator. Reheat the carrots and chickpeas before serving. Leftovers will keep for one day stored in an airtight container in the refrigerator.
This article is written by Kelli Foster from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.