A simple and vibrant salad, filled with roasted carrots, chickpeas, arugula, and a flavorful tahini lemon dressing. This salad is done in less than 30 minutes and uses only 9 ingredients!
It’s perfect served as a side dish for Easter and easy enough for a weeknight dinner.
- 1 tbsp olive oil
- 10-12 medium carrots peels and ends chopped off
- 1 can (19 oz) chickpeas drained and rinsed
- 6 cups arugula lightly packed
- Salt To Taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 small garlic clove, finally grated (or ½ teaspoon garlic powder)
- ½ tsp ground cumin
- 3-4 tbsp water (as needed) to thin out dressing
- Lemon Zest (optional)
Preheat your oven to 400°F.
Place the carrots and chickpeas on a large baking sheet. Drizzle with oil and toss to coat. Sprinkle with salt. Roast for 25-30 minutes or until the carrots are lightly golden and fork tender. The cook time will vary depending on the size of the carrots. Smaller carrots will cook faster.
Meanwhile, in a small bowl, whisk together the tahini, lemon juice, cumin, garlic, salt and lemon zest if using. Add water as needed to thin the sauce, about 3-4 tablespoons. Set aside.
Place the arugula in a large bowl, along with the roasted carrots and chickpeas. Drizzle with the lemon tahini dressing.
This recipe adds something warm and bright to your table. Enjoy at home, by yourself or with ones you love. Happy Easter!
This recipe is by Caroline Doucet, you can check out her blog for more amazing recipes at: Nourished By Caroline.