This dish, which I have made many ways, with many variations over the years, is a nice post-Passover treat for those who don't eat chick peas or beans during the holiday.
It's also an easy dish to do and goes with just about everything and anything else you might be serving at any time during the year -- roasted chicken, grilled fish, steak.
It's a colorful, filling dish for a meatless Monday or vegetarian meal.
I'd use it (have used it) for Thanksgiving dinner.
All in all, a pretty useful recipe.
As I said, versatile too: use white beans instead of chick peas, wine vinegar instead of lemon juice. Add some red onion, thawed frozen peas. Like that.
Roasted Chick Pea and Carrot Salad
- 2 cups cooked chick peas
- 1 pound carrots, sliced 1/4-inch thick
- 4 tablespoons olive oil
- salt
- 1/2 teaspoon ground cumin
- 3-4 tablespoons lemon juice
- freshly ground black pepper to taste
- 2-3 tablespoons chopped fresh parsley or chives
Cook dried chickpeas according to package directions (or drain canned chick peas). Preheat the oven to 425 degrees. Place the chick peas and carrots on a baking sheet. Pour 2 tablespoons olive oil over the vegetables. Sprinkle with salt and cumin and toss to coat the vegetables. Roast for about 15 minutes or until crispy and lightly browned. Remove from the oven and let cool. Spoon the vegetables into a bowl. Pour in the remaining 2 tablespoons olive oil and the lemon juice. Toss. Season to taste with salt and pepper. Sprinkle with parsley, toss and serve.
Makes 4-6 servings
