Carrot fig and arugula salad

Published: 2024-06-07

Last Updated: 2024-06-07

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Info Amount
Prep Time 20 min
Cook Time 20 min
Yields 4 servings

Equipment

Ingredients

Salad

Quantity Item
4 large carrots, cut vertically in half
1 Tbsp avocado oil or olive oil
kosher salt
black pepper
5 oz arugula
3/4 cup dried fig halves
1/3 cup walnut halves
1/3 cup feta
1 avocado, sliced
15 oz chickpeas

Dressing

Quantity Item
1/4 cup tahini
2 Tbsp lemon juice
1 tsp maple syrup
1 tsp Dijon mustard
table salt
black pepper

Directions

  1. Preheat a grill to medium heat the oven to 400 F.
    1. Grill or roast the carrots for 15 - 25 min, until tender and charring.
  2. Toast the walnuts in a dry skillet over medium heat until fragrant and set aside.
    1. Add the rinsed and drained chickpeas with olive oil and any seasonings, then fry on low heat.
  3. Mix all dressing ingredients together in a small bowl and season to taste.
  4. When the carrots have finished roasting. cut them into large chunks, then assemble everything on a large plate and drizzle with the dressing.

References

  1. Original recipe: Ambitious Kitchen