Roasted Moroccan Chicken & Chickpea Salad with Orange Dressing - Alberta Pulse Growers

Ingredients

• 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
• 4 shallots, peeled & sliced into wedges
• 2 tsp (10 mL) olive oil
• salt & pepper, to taste
• 4 boneless, skinless chicken breasts, fillet removed
• 3 carrots
• 3 cups (750 mL) mixed greens
• 1 navel orange, peeled & segmented
• 1/2 cup (125 mL) cilantro leaves
• 1/4 cup (60 mL) roasted almonds, roughly chopped
• 1/4 cup (60 mL) dried currants or raisins
• 1/4 cup (60 mL) fresh orange juice
• 2 Tbsp (30 mL) olive oil
• 1 ½ Tbsp (22 mL) white wine vinegar
• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) honey
• 1 clove garlic, minced
• 1 Tbsp (15 mL) olive oil
• 1/2 tsp (2 mL) cumin
• 1/2 tsp (2 mL) ginger
• 1/4 tsp (1 mL) cinnamon
• 1/4 tsp (1 mL) coriander
• 1/4 tsp (1 mL) nutmeg
• 1/8 tsp (0.5 mL) cloves
• 1/8 tsp (0.5 mL) cayenne
• zest of a lemon