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Chickpea Salad with Roasted Carrots and Feta

Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 to 6
Author Janssen Bradshaw

Ingredients

Dressing:

  • 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

Salad:

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Cool slightly, then add the remaining ingredients, seasoning with salt to taste.
  6. Serve warm or at room temperature.

Recipe Notes

(adapted from Perry's Plate)