Roasted Rainbow Carrot and Chickpea Salad with Orange Tahini Dressing

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Roasted Rainbow Carrot and Chickpea Salad with Orange Tahini Dressing

Author Christine Ruch, Fresh Thymes Eatery

Ingredients

Dressing

  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1/2 cup tahini
  • 1/2 cup olive oil
  • 2 tbsp champagne vinegar
  • 2 cloves of garlic
  • salt, to taste

Salad

  • 1 bunch rainbow carrots, tops removed and cut into batons
  • 1 orange, thinly cut into half moons (seeds removed)
  • 1 1/2 cups chickpeas, cooked
  • 2 tbsp olive oil
  • 1/2 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 4 cups arugula

Instructions

Dressing

  • In a mixing bowl, blender, or food processor, add all dressing ingredients and blend until thoroughly combined. Season with salt to taste.

Salad

  • Preheat oven to 350 degrees
  • Place carrots, oranges, and chickpeas on a sheet tray. Toss with olive oil and salt. Place in hot oven and roast until the oranges are caramelized, and carrots are still slightly crunchy, about 20 minutes (if oranges look like they are beginning to burn, then remove them first).
  • Once finished roasting, allow to cool and place in a large bowl. Add the green onions, cilantro, and arugula. Toss to coat with the orange tahini dressing.