Roasted Carrot and Chickpea Salad with Apricots and Feta | RICARDO
This carrot and chickpea salad with dried apricots and feta is delicious, a simple recipe that's perfect for a holiday potluck.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Serving platter
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Spoon
Ingredients
- 2 lb (900 g) Nantes carrots, cut into 1/4-inch (5 mm) slices on an angle
- 3 tbsp (45 ml) olive oil, plus more for drizzling
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp (15 ml) honey
- 2 tsp fresh ginger, grated
- 12 dried apricots, coarsely chopped
- 2 celery stalks, thinly sliced on an angle
- 1 cup (120 g) feta cheese, crumbled
- 3/4 cup (25 g) mint leaves, finely chopped
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