2 teaspoons ground coriander, divided

1 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

2 (15-ounce) cans chickpeas, drained and rinsed

Juice from 1 medium orange (about 1/2 cup)

2 cloves garlic, minced

1/4 teaspoon red pepper flakes

6 ounces arugula

1/2 cup green tahini sauce

1/2 cup chopped toasted almonds

Arrange a rack in the middle of the oven and heat to 400 F.

Place the carrots on a rimmed baking sheet. Drizzle with the oil; sprinkle with 1 teaspoon of the coriander, 1/2 teaspoon of the salt and the pepper; and toss to evenly coat. Spread into an even layer. Roast, stirring once halfway through, until tender and lightly browned, about 20 minutes total.

Meanwhile, place the chickpeas, orange juice, garlic, green tahini sauce, remaining 1 teaspoon coriander and 1/2 teaspoon salt, and the red pepper flakes in a medium saucepan over medium heat. Cook, stirring occasionally, until the juice is reduced by half, 5 to 8 minutes. Remove from the heat.

Divide the arugula between 4 bowls. Top each bowl with the chickpeas and a spoonful of remaining juice, and the roasted carrots. Drizzle with the dressing and sprinkle with chopped almonds.

Recipe notes: The carrots, chickpeas, and dressing can be prepared up to a day in advance and stored separately in airtight containers in the refrigerator. Reheat the carrots and chickpeas before serving. Leftovers will keep for one day stored in an airtight container in the refrigerator.

(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)