Roasted Carrots and Chickpeas with Feta Vinaigrette
From FOOD SWINGS: 125+ Recipes to Enjoy Your Life of Virtue and Vice
Active Time: 15 minutes | Total Time: 55 minutes | Serves 4 | Gluten Free
Ingredients
- For the carrots and chickpeas:
- 15-ounce can chickpeas, drained and rinsed
- 1½ pounds thin carrots
- 1 teaspoon ground cumin
- ½ teaspoon paprika, regular or smoked
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- -
- For the vinaigrette:
- 3 tablespoons fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 scallions, thinly sliced
- 3 tablespoons chopped fresh flat-leaf parsley
- ½ cup crumbled feta cheese
Instructions
For the carrots and chickpeas, heat the oven (with the oven rack in the middle) to 425°F.
Peel the carrots. Cut any larger ones in half lengthwise.
Pat the chickpeas dry with a paper towel. Pour onto a rimmed sheet pan. Add the carrots to the pan.
In a small bowl, combine the cumin, paprika, cayenne, salt, and oil. Drizzle over the carrots and chickpeas and toss again, then spread into an even layer.
Roast, giving the pan a shake about halfway through, for 35 to 40 minutes, until the carrots are tender.
For the vinaigrette, in a small bowl, whisk together the lemon juice, salt, pepper, and oil. Stir in the scallions, parsley, and feta.
Arrange the roasted carrots and chickpeas on a serving plate and spoon the vinaigrette over the top.
This recipe was printed from:
https://jessicaseinfeld.com//recipes/roasted-carrots-and-chickpeas-with-feta-vinaigrette
