Carrot Salad with Crisped Chickpeas

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.

Carrot Salad with Crisped Chickpeas

Ingredients:

> 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

Instructions:

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.

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