Lemon Glazed Roasted Carrots with Herby Rice Salad

Ingredients

• 4 cups peeled and chopped carrots
• 2 medium shallots, sliced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon fennel seeds
• 2 tablespoons avocado oil, divided
• 1/4 teaspoon salt, plus more to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• Zest and juice of 1 lemon, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1/4 cup toasted almonds, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/8 teaspoon black pepper, or to taste
• 2 cups cooked jasmine rice
• 2 cloves garlic, minced
• 1/4 cup chopped dates
• 1 tablespoon red wine vinegar
• 1 tablespoon avocado oil