Roasted Parmesan Carrot Salad with Crispy Chickpeas and Creamy Lemon Dressing

A seasonal transition meal, merging the freshness of summer with a touch of fall, featuring roasted parmesan carrots and crispy chickpeas dressed in a creamy lemon dressing.

By @kalememaybe

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 pound Carrot cut into sticks
• 2 tablespoons Olive oil
• 0.5 cup Parmesan cheese grated
• 1 can Chickpeas drained and rinsed
• 1 tablespoon Olive oil
• 0.25 teaspoon Salt
• 2 tablespoons Lemon juice
• 0.25 cup Sour cream
• 1 tablespoon Olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Chop carrots into sticks and place them on a baking sheet.
3. Drizzle the carrots with olive oil and sprinkle with parmesan cheese.
4. Roast the carrots in the oven for 20-25 minutes, or until tender and slightly caramelized.
5. While the carrots are roasting, spread chickpeas on a separate baking sheet, drizzle with olive oil, and season with salt.
6. Roast chickpeas for 15-20 minutes, or until crispy.
7. For the dressing, mix lemon juice, sour cream, and olive oil in a small bowl.
8. Toss roasted carrots and chickpeas with the creamy lemon dressing.
9. Serve the salad warm or at room temperature.