Roasted Spiced Carrots & Chickpeas with Radicchio & Arugula

A medley of spices complements the roasted carrots and chickpeas in this hearty salad.

Prep Time: 15 minutes    Bake Time: about 30 minutes

WHAT YOU NEED:

Dressing:

1/4 cup fresh lemon juice

1/3 cup extra virgin olive oil

1 Tbsp. honey

1 tsp. smoked sweet Spanish paprika

1 tsp. cumin

1/2 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. ground black pepper

Salad:

4 -5 large carrots (about 3/4 lb.), peeled and cut crosswise on the diagonal

1 can (15 oz.) chickpeas, drained and rinsed

1 small head radicchio, torn into small pieces

4 cups of dark greens such as spinach, arugula or baby kale

1/2 cup unsalted pistachios, toasted

1/4 cup chopped fresh cilantro, parsley or mint (optional)

MAKING IT:

Preheat oven to 425°F.  In a small container with lid, combine all dressing ingredients. Shake container until dressing is well blended. 

In a small bowl, drizzle carrots & chickpeas with about 2 tablespoons dressing; mix well.  Spread carrots and chickpeas onto a parchment lined rimmed baking sheet and roast at 425°F for about 30 minutes, stirring every 10 minutes.  For the last 5 minutes of roasting, add nuts to corner of pan to toast them lightly.

Just before serving, toss greens with enough dressing to lightly coat the leaves. Season with salt and pepper to taste. Top greens with roasted carrots & chickpeas. Sprinkle chopped toasted nuts over salad and garnish with chopped fresh herbs, if desired. Makes about 4-6 side dish servings.

NUTRITION:

Nutrition Information per serving (1/6 recipe): 260 Calories; 17g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 0mg Chol; 150mg Sodium; 23g Total Carb; (6g Fiber; 9g Total Sugars; 3g Added Sugars); 6g Protein; 10% DV Iron

TIP:

Additional ground spices to try (or swap in if you don’t have some of them on hand are): ginger, nutmeg, allspice, cloves, cayenne and coriander—just to name a few.

Quick Tip: Use 1-2 teaspoons of pumpkin pie spice as substitute for all the spices listed above!