Carrot Chickpea Salad

March 1, 2016

⎙

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

Serves: 8

1 1/2-2 cups cooked chickpeas
2 lemons, juiced (1/2 cup juice) and zested (3 tablespoons zest)
2 tablespoons apple cider vinegar
1/2 cup olive oil
3/4 cup dates, chopped (about 10-12, depending on size)
2 pounds carrots, grated (8 cups)
1 bunch parsley, chopped roughly (1 1/2 cups)
1 bunch scallions, greens and whites, sliced (1 cup)
2 cups arugula
1 cup almonds, toasted and chopped
1 teaspoon red pepper flakes
salt
pepper

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.
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.
Soak dates in 1 1/2 cup boiling water for about ten minutes (while prepping veggies). Drain.
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.
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.