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The Kitchn: This delicious salad turns a bag of carrots into dinner

By Kelli Foster on

TheKitchn.com

You know that bag of carrots sitting in the corner of your fridge? The ones you keep there as a backup vegetable to have on hand just in case because they last forever? (I know it's not just me who does this.) This salad is going to forever change the way you look at those carrots.

They're tossed with a sprinkle of coriander, roasted until lightly charred and paired with warm chickpeas that have been infused with the aroma of sunny citrus. A nutty, herb-packed dressing brings it all together over a bed of zippy arugula. In three simple steps, carrots go from standby side dish to the shining star of a dinner-worthy salad.

3 steps to a dinner salad you'll eat again and again

For a more satisfying dinner salad, I love partnering a mix of warm and raw ingredients. It takes a little more effort than simply chopping vegetables, but once you try it, you'll see it's worth it (and that it's pretty easy to pull off).

We're asking you to do three things when it comes to making this salad; each one is simple and makes a big difference. You'll start by prepping and roasting the carrots. While they're in the oven, the chickpeas are simmered with a mix of fresh orange juice, garlic and coriander on the stovetop. Then all that's left to do is toss some ingredients in your food processor and whirl the dressing together. You can even get a head start by making these components ahead of time during your next meal prep session.

 

Roasted Carrot and Chickpea Salad

Serves 4

2 pounds carrots, peeled and sliced on a diagonal into 1/2-inch-thick discs

2 tablespoons olive oil

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