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Roasted Carrots and Chickpeas with Feta Vinaigrette JESSICA SEINFELD

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A side dish that will go with anything!

ingredients
FOR CARROTS AND CHICKPEAS:
1 15 ounce can chickpeas (drained & rinsed)
1 1/2 pounds thin carrots (about 18)
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
FOR THE VINAIGRETTE:
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 scallions (white and light-green parts, sliced)
3 tablespoons fresh flat-leaf parsley (chopped)
1/2 cup crumbled feta cheese

directions
For the carrots and chickpeas, preheat the oven (with the oven rack in the middle) to 425˚F.
Pat the chickpeas dry with a paper towel. Pour onto a rimmed sheet pan. Add the carrots to the pan. Drizzle with the oil and toss to coat.
In a small bowl, combine the cumin, paprika, cayenne, and salt. Sprinkle over the carrots and chickpeas and toss again, then spread into an even layer.
Roast, giving the pan a shake about halfway through, for 35 to 40 minutes, until the carrots are tender.
For the vinaigrette, in a small bowl, whisk together the lemon juice, salt, pepper, and oil. Stir in the scallions parsley, and feta.
Arrange the roasted carrots and chickpeas on a serving plate and spoon the vinaigrette over the top.
Tip: The vinaigrette can be stored in an airtight container and kept in the refrigerator for up to 2 weeks!

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