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Roasted Carrot & Chickpea Salad with Crispy Chicken Skin Crouton

Simple carrot salad packed with nutrients & flavor.  Great served warm, cold or room temp.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2-3 carrots spiralized or grated
  • 1 15 oz can chickpeas
  • 2 green onions
  • 1 tbsp extra virgin olive oil
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/3 cup brussels sprout leaves optional
  • fresh lemon juice to taste

Method
 

  1. Preheat oven to 400 degrees.  While oven warms, drain & rinse chickpeas & leave to dry spread out on a paper or tea towel.
    Cover sheet pan with parchment paper.  Add plain chickpeas to pan.  Spread out in even layer. Roast for 15 minutes
    As chickpeas cook, spiralize or grate carrot. Rinse & dry brussels sprout leaves if using
    Stir chickpeas & move to one section of pan.  Add carrot to pan.  Add sprout leaves if using. Pour olive oil over everything and stir to coat.  Add salt, cumin & garlic powder.  Stir to coat.
    Roast for an additional 15 minutes.  Chickpeas & sprout leaves should be nicely brown & toasted.  Carrots will have wilted some but retain a bit of texture.
    Remove from oven.  Allow to rest as you slice green onion & lemon
    Toss roasted veg & 1/2 c of chickpeas with green onion & lemon juice or vinaigrette to taste.  Adjust seasoning.  
    Serve warm, at room temperature, or cold.

Notes

**I don't bother with a traditional vinaigrette here because olive oil & seasonings are already accounted for. A nice squeeze of lemon to taste works great for me. The recipe also works well with the salad dressing of choice.
**The use of roasted brussels chips is completely optional. I typically have them on hand as I save them as they fall from cut sprouts & freeze to be used as needed. The salad is lovely without them
**The chicken skin crouton adds just the savory-salty crunch I want in a salad. Feel free to omit.
**You will have more roasted chickpeas than needed for this recipe. But they make a marvelous, healthy snack or addition to another salad later in the week. They store well in the fridge in an airtight container for a few days.