Cinnamon Roasted Chickpea Salad Recipe

directions

1. For cinnamon chickpeas: Preheat oven to 375 degrees and prepare a sheet pan with parchment paper. Drain chickpeas well. Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Transfer the chickpeas to a mixing bowl and top with oil. Mix well to combine. Bake for 45 minutes or until golden brown and dry/crispy to the touch. You can turn the pan around and shake the chickpeas around a few times during the cooking process for even cooking. Once the chickpeas are cooked, remove your chickpeas from the oven and prepare your spice blend. In a medium-size mixing bowl, combine the brown sugar, cinnamon, cumin, garlic powder, paprika, kosher salt and sesame seeds. Pour the spicy mixture on the chickpeas while they’re still warm and toss gently to evenly coat them with the seasoning mixture. Place back on the cookie sheet to cool fully. Use a hefty portion on top of your arugula salad with roasted carrots.
2. For roasted carrots: Preheat the oven to 425 degrees. Line a large rimmed baking sheet or casserole dish with parchment paper. In a large mixing bowl, mix together the olive oil, butter, brown sugar, cinnamon, thyme and kosher salt. In a large bowl or directly on the sheet pan, toss the carrots with the olive oil/butter/brown sugar mixture. Spread the carrots on the prepared baking sheet in a single layer. Roast until carrots are tender and browned, 15–18 minutes. You can toss the carrots around on the sheet halfway through cooking time for more caramelization. Serve these on the side of your cinnamon chickpea salad.
3. For salad: Mix all ingredients except arugula together in a bowl, or add all ingredients to a mason jar and shake with the lid on until thoroughly emulsified. Top arugula with salad dressing followed by cinnamon roasted chickpeas and roasted carrots.