Author Notes
A wonderfully fresh dish easily made with woodsy winter carrots or the more delicate ones in spring. The roasted chickpeas add body for a full meal with bigger servings (great desk lunch!) Lots of possible substitutions here - use whatever herbs, nuts or greens you have or prefer. The dates here are excellent and play with the natural sweetness of very well.
This makes a big batch to be eaten by a crowd (it's always gone first!) or over the course of a few meals. Half this if you're worried about finishing.
Inspired by the Marrakesh Carrot Salad in Bowl + Spoon from Sara Forte of Sprouted Kitchen —chocolatea
Ingredients
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1 1/2-2 cups
cooked chickpeas
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2
lemons, juiced (1/2 cup juice) and zested (3 tablespoons zest)
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2 tablespoons
apple cider vinegar
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1/2 cup
olive oil
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3/4 cup
dates, chopped (about 10-12, depending on size)
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2 pounds
carrots, grated (8 cups)
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1 bunch
parsley, chopped roughly (1 1/2 cups)
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1 bunch
scallions, greens and whites, sliced (1 cup)
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2 cups
arugula
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1 cup
almonds, toasted and chopped
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1 teaspoon
red pepper flakes
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salt
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pepper
Directions
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Preheat oven to 425 F. Toss chickpeas with 2 tablespoons olive oil, salt and pepper on rimmed baking sheet. Roast chickpeas for 30-40minutes, until crispy and slightly charred.
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While chickpeas are roasted, prepare other ingredients. Whisk together lemon juice, lemon zest, vinegar, remaining oil, salt, red pepper and black pepper in small bowl.
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Soak dates in 1 1/2 cup boiling water for about ten minutes (while prepping veggies). Drain.
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Toss carrots, parsly, scallions and arugula in a large bowl. Add almonds, dates, roasted chickpeas and dressing. Toss and taste for seasoning. Let sit for about 10 minutes and eat.
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This can easily sit for a few hours (or days) before eating, although arugula will wilt slightly. If this is a concern, wait and toss it in at the last minute.
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