In the summer, I would happily eat a salad every night for dinner.
But, it’d better not be just lettuce with croutons. That? Not a dinner salad.
This, though, THIS is a dinner salad. I’m pretty sure Bart ate a full bowl-worth of it before we even got to the table. It was amazing.
Probably, you should make this immediately. (And probably, I should make this again for dinner tonight (I wrote that last sentence and then went to put some chickpeas in the crockpot so we could have it for dinner again and. . . I was completely out of chickpeas. I was both flabbergasted and horrified. Time to go buy forty more bags of dried chickpeas)).
And, look, I know a chickpea and carrot salad sounds pretty boring. I promise that this is not. This is rockstar good (if, you know, rockstars eat salad. I imagine rockstars eating burgers, actually).
Chickpea Salad with Roasted Carrots and Feta
(adapted from Perry’s Plate)
Serves 5-6 as a main dish
1 teaspoon minced garlic
1/4 teaspoon kosher salt
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon cumin seeds (or 3/4 tsp cumin)
1/2 teaspoon honey
pinch of cayenne pepper
1/4 cup olive oil
4 cups chickpeas (2 15-oz cans), rinsed and drained
1 pound carrots, peeled, and sliced into 1/3-inch pieces at an angle
1 chicken breast, uncooked
6 garlic cloves, smashed and peeled
2 teaspoons cumin seeds
2 Tablespoons coconut oil
1 teaspoon kosher salt, plus more to taste
1 cup cashew pieces
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
Preheat oven to 400 degrees.
In a large serving bowl, whisk together all the dressing ingredients except the olive oil. While whisking constantly, pour the oil in as a steady stream until combined. Add chickpeas and toss well. Set aside.
On a rimmed cookie sheet, toss the carrots, chicken breast, garlic, cumin, and oil until well-combined. Sprinkle evenly with the salt. Roast, until carrots are fork-tender and chicken is cooked through, about 25 minutes, stirring occasionally.
Remove the garlic from the pan and chop them into very small pieces. Shred the chicken. Add the garlic, chicken, carrots and any pan juices to the chickpeas and stir to combine.
Cool slightly, then add the remaining ingredients, seasoning with salt to taste.
Serve warm or at room temperature.