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Moroccan Sheet Pan Chickpea Carrot Kale Salad

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 lb carrots, peeled, sliced into 1-inch rounds (about 6 carrots, 2 heaping cups)
  • 1 (15 oz) can chickpeas, drained and rinsed (about 1 ½ cups)
  • ½ red onion, cut into wedges (optional)
  • 3 tbsp olive oil
  • ¾ tsp kosher salt
  • 5 cups loosely packed chopped or thinly sliced kale (about 1 small bunch)
  • ½ cup toasted seeds or chopped nuts
  • Fresh herbs (cilantro or parsley)(optional)

For the dressing:

  • ⅓ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp tbsp soy sauce or tamari
  • 2 tsp ground cumin
  • 1 tsp maple syrup
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp black pepper
  • ¼ tsp kosher salt
  • Add more protein! ~ Add ½-1 lb of cubed chicken to the baking sheet and just add an extra drizzle of oil and sprinkle of salt.

Items you can prep ahead (optional)

  • Prep 1 lb carrots
  • Slice ½ red onion into wedges
  • Chop or thinly slice 5 cups kale
  • Toast ½ cup nuts or seeds
  • Make the dressing

Instructions

  • Preheat oven to 450F or 425F convection. Line a baking sheet with parchment paper.
  • Add carrots, chickpeas, and onion (if using) to the baking sheet. Toss with the oil and salt. Bake for 20-25 minutes, or until charred and tender.
  • Meanwhile, add all of your dressing ingredients to a jar with a lid and shake vigorously to combine (alternatively you can whisk it in a bowl, but it won’t emulsify as well).
  • Add kale to a large bowl along with ¼ cup of the dressing. Use your hands to massage the dressing into the kale.
  • Add the warm carrots, chickpeas, and onion to the bowl along with about ¼ cup more dressing and toss to coat. Taste and add more dressing, if needed (save any leftover dressing for drizzling over leftovers). Serve topped with toasted nuts or seeds and fresh herbs (if using).

Notes

Substitutions:

  • Substitute any root veggies for the carrots (sweet potato, beets, parsnips, rutabaga, etc…).
  • Substitute boneless skinless chicken thighs for the chickpeas (just chop or shred them up once after they’re roasted).

Storage:

  • Store leftovers in an airtight container in the fridge for up to 6 days.

Leftovers + Repurposing:

  • This salad tastes best at room temperature or warm, so either let it sit out for a bit before eating out of the fridge or warm it up in the microwave for a few seconds.
  • If you have leftover dressing, a little drizzle over leftovers helps to wake it up a bit.
  • Top with plenty of toasted nuts and herbs.
  • Enjoy it as a meal salad or serve it as a side with protein.
  • Enjoy with a side of crusty buttered bread!