This is a delicious salad perfect for summer evenings with a tangy yogurt dressing hidden underneath. An extra special surprise? There’s no need to peel the carrots! (from Health magazine)
2 pounds medium carrots, halved lengthwise
1 (15½-oz.) can no-salt-added chickpeas, drained and rinsed
6 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper
3/4 teaspoon kosher salt
1 cup frozen sweet peas, thawed
1 cup plain whole-milk Greek yogurt
2 tablespoons fresh lemon juice
1/2 teaspoon granulated sugar
1/4 cup pitted kalamata olives, chopped
1/4 cup roasted sunflower seeds
1/4 cup loosely packed flat-leaf parsley leaves
How to Make It
Step 1: Preheat oven to 450°F. Place carrots and chickpeas on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and toss to coat. Arrange in an even layer on baking sheet; sprinkle with pepper and 1/2 teaspoon of the salt.
Step 2: Roast carrot mixture in oven until mixture is browned and carrots are tender, about 20 minutes. Add peas to baking sheet; return to oven, and continue roasting for 5 minutes.
Step 3: Meanwhile, whisk together yogurt, lemon juice, sugar, 3 tablespoons of the oil, and remaining 1/4 teaspoon salt in a bowl.
Step 4: Spread yogurt mixture over a platter; arrange carrot mixture on top. Sprinkle with olives, sunflower seeds, and parsley. Drizzle with remaining 1 tablespoon oil.