Roasted Carrot and Chickpea Salad

A hearty and flavorful salad featuring roasted carrots and protein-packed chickpeas, tossed in a tangy dressing.

Steps

1. Preheat the oven to 400°F (200°C). 2. Peel and slice the carrot into thin rounds. 3. Place the carrot slices on a baking sheet lined with parchment paper and drizzle with olive oil. Season with salt and pepper. 4. Roast the carrots in the oven for 20-25 minutes, or until they are tender and slightly caramelized. 5. In a medium bowl, whisk together the lemon juice, honey, olive oil, salt, and pepper to make the dressing. 6. In a separate bowl, combine the roasted carrots, chickpeas, and mixed greens. 7. Drizzle the dressing over the salad and toss to coat evenly. 8. Serve the salad immediately and enjoy!

1 large carrot 1/2 cup cooked chickpeas 2 cups mixed greens 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon honey Salt and pepper to taste