Name: Carrots Two Ways and Chickpea Salad
Prep time: 40 min
Cook time: 23 min
Total time: 1 h 3 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) Nantes carrots; 1 shallot, thinly sliced; 1 tbsp (15 ml) apple cider vinegar; 2 tbsp (30 ml) olive oil, plus more for serving; 1 tbsp sesame seeds; 2 tsp (10 ml) honey; 1 garlic clove, chopped; 1 bagel, cut into thin rounds; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 1/4 cup (10 g) dill, finely chopped; 2 tbsp (30 ml) mayonnaise; 1 tsp curry powder; 1 romaine lettuce heart, leaves coarsely chopped

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a work surface, cut 1 carrot into thin rounds. Place in a small bowl. Add the shallot and vinegar. Season with salt and mix well. Set aside until ready to serve. Cut the remaining carrots in half lengthwise.
- On one half of the baking sheet, toss the carrots with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Bake for 15 minutes or until the carrots are al dente. Remove the baking sheet from the oven. Add the sesame seeds, honey and garlic to the carrots. Mix to combine. On the other half of the baking sheet, lay out the bagel slices. Drizzle with the remaining oil. Bake for 8 minutes or until the carrots are caramelized and the bagel slices are crispy. Let cool. Coarsely break the bagel chips into pieces.
- Meanwhile, in a bowl, combine the chickpeas, dill, mayonnaise and curry powder. Season with salt and pepper.
- Divide the lettuce, roasted carrots and chickpea mixture among four plates. Top with the marinated carrot mixture and bagel chips. Drizzle with more olive oil.

Carrots Two Ways and Chickpea Salad

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Ingredients

Preparation

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To help you with this recipe

RICARDO Non-stick Baking Sheet