Like many of our recipes, use this tasty combo as a template to experiment with flavour combinations you like. We love maple and mustard together with roasted carrots here! The addition of chickpeas, roasted pistachios and fresh chives makes this salad dreamy.
Maple Mustard Carrots + Chickpeas
4 cups carrots, sliced on the diagonal
2 tbsp olive oil
1/2 tsp salt
1 cup cooked Flourist Kabuli Chickpeas (approx. 1/3 cup dry)
4 tsp maple syrup
2 tsp Dijon mustard
1/3 cup roasted pistachios
Fresh chives + chive flowers to taste (optional)
Chopped fresh parsley to taste
Salt + pepper to taste
Cook the chickpeas according to directions here. Preheat the oven to 400 degrees and line a flat baking tray with parchment. Toss the carrots with the olive oil and salt in a bowl until well coated. Spread the carrots evenly on the prepared tray and place in the oven. Roast the carrots until dark around the edges, about 30-35 minutes, tossing them a few times during the cooking process. Remove from the oven when done and transfer to a mixing bowl.
While the carrots cook, toast the pistachios on a dry baking sheet for 10 minutes or so, or until fragrant. Remove from the oven and allow to cool completely.
Once the carrots have cooled a little, but are still warm, add the mustard and maple syrup and stir gently to coat. Add the cooked chickpeas, pistachios, and optional chopped chives and chive flowers. Add salt and pepper to taste.
