Roasted Carrots & Chickpeas
Ingredients
3/4 cup chickpeas, drained and rinsed (you could use the whole can but I did one serving)
6 medium carrots, peeled and sliced length wise
1.5 tbsp. olive oil
1/2 tsp minced garlic
1/2 tsp pure maple syrup
1/2 tsp dijon mustard
Directions
1. Preheat oven to 400 degrees.
2. Mix oil, garlic, syrup, and mustard in a dish.
3. Pour sauce over carrots and chickpeas, make sure everything is coated.
4. Roast in the oven for approximately 20 minutes.
Salad
Ingredients
Roasted Carrots & Chickpeas
2 large handfuls of arugula
Dressing (1 tbsp olive oil, splash of lemon juice, tsp dijon mustard, salt & pepper to taste)
1/2 tbsp slivered almonds
1/2 tbsp dried cranberries
Directions
1. Prepare dressing & mix with arugula
2. After carrots and chickpeas have cooled slightly, place over greens.
3. Top with slivered almonds and cranberries.
Ingredients
3/4 cup chickpeas, drained and rinsed (you could use the whole can but I did one serving)
6 medium carrots, peeled and sliced length wise
1.5 tbsp. olive oil
1/2 tsp minced garlic
1/2 tsp pure maple syrup
1/2 tsp dijon mustard
Directions
1. Preheat oven to 400 degrees.
2. Mix oil, garlic, syrup, and mustard in a dish.
3. Pour sauce over carrots and chickpeas, make sure everything is coated.
4. Roast in the oven for approximately 20 minutes.
Salad
Ingredients
Roasted Carrots & Chickpeas
2 large handfuls of arugula
Dressing (1 tbsp olive oil, splash of lemon juice, tsp dijon mustard, salt & pepper to taste)
1/2 tbsp slivered almonds
1/2 tbsp dried cranberries
Directions
1. Prepare dressing & mix with arugula
2. After carrots and chickpeas have cooled slightly, place over greens.
3. Top with slivered almonds and cranberries.