This roasted carrot and avocado salad is balanced perfectly with crispy curried chickpeas and a creamy citrus dressing! Offer it up as a side or a hearty main dish.
Preheat oven to 400°F.
Roast for about 30 minutes or until golden brown and caramelized.
Toss the chickpeas in a bowl with the remaining ingredients and lay out onto a baking sheet. Roast in the oven set to 400°F for approximately 30 minutes or until toasted and dry. Baking time may vary, so keep an eye on them.
Meanwhile, make the creamy citrus dressing while you're roasting the carrots and chickpeas. Blend all the dressing ingredients together in a high-powered blender until smooth and whipped. Refrigerate the dressing for at least 30 minutes before serving. This dressing will last 2 weeks in the fridge. It may need to be diluted and re-blended if it's separated or became more solid in the fridge due to the cold pressed oil.
When the carrots and chickpeas come out of the oven, prepare the salads for serving. You want to serve it while the carrots are still warm. Place the carrots on a platter or plate, then top with mesclun greens, and avocado slices. Add roasted chickpeas on top and drizzle with dressing as desired. Serve immediately.
I find the carrots that aren't massively thick, but more natural looking and thin, work best for this especially if you want to roast them whole. I washed them thoroughly and didn't peel them. Trim most of the green tops off but leave a little bit at the top for a rustic look.