While a medley of fall vegetables can create a flavorful and colorful plate, I decided to experiment with making a dish that centerpieces just one vegetable. I almost always have carrots on hand to have with hummus, on a salad or in a smoothie, so that was my vegetable of choice. This recipe, while light and refreshing, is surprisingly filling since the chickpeas and sunflower seeds provide plenty of protein.
> 1 can chickpeas, drained
> 1 tablespoon olive oil
> 1/4 teaspoon ground cumin
> salt and pepper
> 1 lb carrots, peeled and finely cut lengthwise
> 1/4 cup sunflower seeds, roasted and salted
> 4 tablespoons sun-dried tomatoes
Heat oven to 425°F. Toss the chickpeas with the olive oil, salt and cumin. Spread them on a baking sheet and roast until they’re browned and crisp, about 20 minutes.
To assemble the salad, place the grated carrots in a large bowl and toss with sunflower seeds, sun-dried tomatoes and crisped chickpeas. Season with salt and pepper.
Makes 4 servings.
Adapted from Smitten Kitchen.