It’s officially fall, so we’re eager to switch to making cozy recipes. But we all know this hot weather isn’t going anywhere for a while. So instead, we’re reaching for recipes like this Roasted Carrot and Chickpea Arugula Salad, that combine roast-y, heartier ingredients with a cooling base of fresh greens to keep us from heating up our kitchens too much.
If you are a fan of roasting carrots like we are, you’re going to love this salad! Roasting carrots brings out the flavor and sweetness even more, and makes a simple dish feel just a little bit fancy and more fall-forward.
Plus, roasting carrots gives the added benefit of increasing this little root’s nutrition! Carrots are high in eye-healthy vitamin A, which is fat soluble. That means combining your carrots with some healthy fats like olive oil and giving them a good roast is actually more nutritious than eating them raw.
In addition to vitamin A, carrots are also a powerhouse of antioxidants, energy-boosting B vitamins, and fiber.
For this salad, we’ve combined these simple roasted carrots with crunchy roasted chickpeas, a creamy tahini drizzle, tangy arugula, and fresh dill – all combined to create a delightful dish that’s rich in flavor and texture. We’ve been loving the “fancy” rainbow carrots from the farmer’s market to add more color to this salad, but any whole carrots will do!.
Do you have a favorite veggie you’d like us to feature in an upcoming recipe? Let us know in the comments below!
With carrot love,
The Conscious Cleanse Team
Roasted Carrot and Chickpea Arugula Salad
Yield: 4 salads
Ingredients for Roasted Carrots:
- 10-12 whole carrots, peeled or unpeeled (your choice)
- 2 tbsp olive oil
- ⅓ tsp Himalayan pink salt
Ingredients for Roasted Chickpeas:
- A few cracks of freshly ground black pepper
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- ¼ tsp Himalayan pink salt
Ingredients for Tahini Drizzle:
- 2 tbsp raw tahini
- 2 tbsp apple cider vinegar (or freshly squeezed lemon juice)
- 3 tbsp olive oil
- 2 small cloves garlic, minced
- 1 tbsp water (or more if needed to thin)
- ½ tsp Himalayan pink salt
Ingredients for Salad:
- 6 cups arugula
- ¼ cup fresh dill, chopped
- Roasted Carrots
- Roasted Chickpeas
- Tahini Drizzle
Instructions:
Line two sheet pans with parchment paper and preheat the oven to 400 degrees.
To roast the carrots, toss in olive oil and salt, and spread out on a sheet pan in one layer. Roast for 20-25 minutes, tossing them at the halfway point, until they are caramelized and lightly golden. Set aside.
To roast the chickpeas, toss in olive oil and salt, and spread out on a sheet pan in one layer. Roast for 30-35 minutes, tossing them at the halfway point, until crisp. Set aside.
To make the dressing, combine all ingredients in a bowl and whisk with a fork until smooth and creamy.
To assemble the salad, place arugula on each plate, top with warm roasted carrots and chickpeas, tahini drizzle, and a generous amount of fresh dill.
If you liked this salad, we invite you to join our online community! When you sign up you’ll receive regular healthy lifestyle tips and new recipes. As a welcome-gift, we’ll send you our Taste of the Conscious Cleanse Free eCookbook, a collection of more of our favorite recipes!
Welcome! We’re so glad you’re here.
