Citrus Roasted Carrot and Chickpea Salad

roasted citrus carrots


12-16 carrots

4 radishes, sliced thinly on a mandoline

4 small beets, sliced thinly on a mandoline (we used a mix of red and gold)

2 cups cooked chickpeas or one 15oz can chickpeas, drained and rinsed

2 Cara Cara oranges or other citrus, with peel removed and sliced

1 tbsp olive oil

Zest from one lemon

Salt and pepper, to taste

Fresh mint, torn into large pieces

Sliced toasted almonds, for garnish

Dried rose petals, for garnish

Salad greens, to serve

For the dressing:

Juice from one lemon

2 tbsp olive oil

1 tbsp honey

1 tsp cumin

1/4 tsp coriander

1/4 tsp salt

Pinch of cayenne, or more to taste


Preheat oven to 400. Slice carrots lengthwise in half, or into quarters if using larger carrots. Toss carrots in 1 tbsp olive oil, lemon zest, salt and pepper. Arrange in a single layer on baking sheets lined with parchment paper. Roast for about 15-20 minutes until fork-tender. Make the dressing by whisking together lemon juice, remaining olive oil, honey and spices until well mixed. In a large bowl, toss the salad greens, radishes, beets, chickpeas, oranges and mint with the dressing. Plate and top with several carrots. Garnish with additional mint, almonds and rose petals, if desired.