Roasted Carrot Freekeh Salad - alive magazine

Ingredients

• 1 lb (450 g) carrots, cut into 1/2 in (1.25 cm) chunks
• 2 tsp (10 mL) grapeseed or sunflower oil
• 1/2 tsp (2 mL) salt, divided
• 1 1/2 cups (350 mL) freekeh
• 2 cups (500 mL) cooked or canned chickpeas, rinsed and drained
• 2 stalks celery, sliced
• 1 cup (250 mL) sliced roasted red pepper
• 1 cup (250 mL) chopped flat-leaf parsley
• 1 cup (250 mL) chopped mint
• 3 sliced green onions
• 1/2 cup (125 mL) sliced pitted Kalamata olives
• 3/4 cup (180 mL) golden raisins
• 1/2 cup (125 mL) unsalted pistachios
• 1/3 cup (80 mL) roasted unsalted sunflower seeds
• 4 oz (113 g) crumbled feta cheese
• 1/4 cup (60 mL) extra-virgin olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 2 tsp (10 mL) zaíatar
• 1/2 tsp (2 mL) crushed red pepper flakes (optional)
• 1/2 tsp (2 mL) black pepper