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Chickpea Salad Recipe with Roasted Carrots
Ingredients
  • 2 pounds carrots, peeled and sliced on a diagonal into ½-inch-thick discs
  • 2 tablespoons olive oil
  • 2 teaspoons ground coriander, divided
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • Juice from 1 medium orange (about ½ cup)
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 6 ounces arugula
  • ½ cup Green Tahini Sauce
  • ½ cup chopped toasted almonds
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