Roasted Carrot and Chickpea Salad

A delicious and nutritious main dish salad featuring roasted carrots and protein-packed chickpeas, tossed with a tangy lemon vinaigrette.

Steps

1. Preheat the oven to 400°F (200°C). 2. Peel the carrots and cut them into thick diagonal slices. 3. Place the carrot slices on a baking sheet and drizzle with olive oil. Season with salt and pepper. 4. Roast the carrots in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. 5. In a large bowl, combine the roasted carrots, chickpeas, salad greens, feta cheese, and chopped parsley. 6. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette. 7. Drizzle the vinaigrette over the salad and toss gently to combine. 8. Serve the salad immediately as a satisfying and healthy main dish.

- 2 large carrots - 1 cup canned chickpeas, rinsed and drained - 2 cups mixed salad greens - 1/4 cup crumbled feta cheese - 2 tablespoons chopped fresh parsley - 2 tablespoons extra virgin olive oil - 1 tablespoon lemon juice - 1 teaspoon Dijon mustard - Salt and pepper to taste