Carrot and Chickpea Salad

A side dish that will go with just about anything!

Ingredients

Dressing

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil, divided (or any vegetable oil)
• 1 teaspoon honey (can replace with equal sugar)
• 1 1/2 tablespoons grainy Dijon mustard (or any mustard)
• 1 tablespoon dried basil or Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Dish

• 6 large carrots, sliced into coins
• 1 can low-sodium chickpeas, drained and rinsed

Optional: top with fresh parsley

Instructions

1. Preheat oven to 375°F
2. Mix carrots, chickpeas, and 1 tablespoon of oil and add to baking sheet
3. Roast for 25-30 minutes, turning halfway
4. Mix dressing ingredients together in a small bowl
5. Pour dressing over roasted carrots and chickpeas in a large bowl and stir to evenly coat the vegetables
6. Let mixture sit for 10 minutes for best flavor, serve, and enjoy!

Notes

• Make ahead: the carrots, chickpeas, and dressing can be made in advance and stored in an airtight container in the refrigerator!
• This recipe is particularly good served warm over a bed of your favorite salad greens.