Roasted Carrot and Chickpea Salad - Perry's Plate

Name: Roasted Carrot and Chickpea Salad - Perry's Plate
Ingredients: 1 teaspoon crushed or grated garlic; 1/4 teaspoon kosher salt; 2 Tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 3/4 teaspoon cumin (or 1 teaspoon cumin seeds, toasted and crushed); 1/2 teaspoon honey; a generous pinch of cayenne pepper (or more if you like it spicy); 1/4 cup extra virgin olive oil; 2 15-ounce cans chickpeas (garbanzos), rinsed and drained; 2 pounds carrots (about a dozen), peeled, cut in half lengthwise then into 1/3-inch slices at an angle; 6 garlic cloves, smashed and peeled; 2 teaspoons cumin seeds; 2 Tablespoons heat-safe oil, like coconut or grapeseed; 1 teaspoon kosher salt, plus more to taste; 2 cups walnut halves; 1/2 cup crumbled feta cheese; 1/2 cup lightly packed chopped fresh cilantro; 2 Tablespoons chopped fresh mint

"I love the Mediterranean feel of this Roasted Carrot and Chickpea Salad!..."

INGREDIENTS

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1 teaspoon crushed or grated garlic

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1/4 teaspoon kosher salt

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2 Tablespoon apple cider vinegar

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1 teaspoon Dijon mustard

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3/4 teaspoon cumin (or 1 teaspoon cumin seeds, toasted and crushed)

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1/2 teaspoon honey

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a generous pinch of cayenne pepper (or more if you like it spicy)

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1/4 cup extra virgin olive oil

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2 15-ounce cans chickpeas (garbanzos), rinsed and drained

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2 pounds carrots (about a dozen), peeled, cut in half lengthwise then into 1/3-inch slices at an angle

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6 garlic cloves, smashed and peeled

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2 teaspoons cumin seeds

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2 Tablespoons heat-safe oil, like coconut or grapeseed

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1 teaspoon kosher salt, plus more to taste

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2 cups walnut halves

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1/2 cup crumbled feta cheese

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1/2 cup lightly packed chopped fresh cilantro

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2 Tablespoons chopped fresh mint

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