Ingredients
- 6-8 large medium-sized carrots, cut in half lengthwise
- 2 tbsp olive oil, separated into two 1 tbsp servings
- 1 can of chickpeas, rinsed, drained, and dried
- 2 tsp curry powder
- ½ tsp garlic powder
- 3 cups arugula, washed and dried
- ½ cup cooked orzo
- ¼ cup castelvatrano olives, sliced
- ¼ cup medjool dates, diced
- ¼ cup crumbled feta or vegan feta
- ½ cup Go Raw Sprouted Pumpkin Seeds
- Salt & pepper
Dressing
- ⅓ cup fresh squeezed lemon juice
- 1 tbsp lemon zest
- 1 tbsp red wine vinegar
- 1 tbsp honey or maple syrup
- ¼ cup olive oil
- ½ tbsp chives, finely chopped
- ½ tbsp parsley, finely chopped
- ½ tbsp dill, finely chopped
- Salt & pepper
Directions
- Preheat oven to 425°F. Toss the carrots in 1 tablespoon olive oil and season with salt and pepper. Roast 20-30 minutes, checking regularly after 20 minutes to prevent burning. Remove from the oven and allow to cool.
- Drop the oven temperature to 400°F. Rinse and drain the chickpeas. Pat dry with a paper towel. Make sure the chickpeas are dry, otherwise, they won’t crisp up in the oven. Arrange chickpeas on a baking sheet and toss with 1 tablespoons olive oil, curry powder, garlic powder, and a generous pinch of salt. Roast for 15-20 minutes, shaking the pan frequently.
- Make the dressing. Assemble all ingredients in a mason jar, cover, and shake well. Adjust flavors to your personal preference.
- Assemble the salad. Combine all ingredients and top with the lemon herb dressing.
Recipe and photo by Dana Plucinski