Moroccan-Spiced Carrot & Radish Salad

Ingredients

• 1 1/2 lbs medium carrots (cleaned & halved lengthwise)
• 10 oz Dandy Ready Radishes (cut in half)
• 15 1/2 oz no-salt-added chickpeas (drained & rinsed)
• 3 tablespoons olive oil
• 3/4 teaspoon ras-el-hanout
• 3/4 teaspoon Kosher salt
• 3/4 teaspoon black pepper
• 3 tablespoons roasted pistachios (finely chopped)
• 1/4 cup cilantro leaves (loosely packed)
• 1/4 cup mint leaves (loosely packed)
• 9 tablespoons olive oil (or other neutral oil)
• 3 teaspoons ras-el-hanout
• 2 garlic cloves (finely grated or pressed)
• 1 1/2 lemons (juiced & zested (3 tablespoons lemon juice, 1 tablespoon lemon zest))
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1 cup plain Greek yogurt (or plain vegan Greek non-dairy yogurt )
• 1 lemon (juiced and zested (2 tablespoons lemon juice, 1 tablespoon lemon zest))
• 1/2 teaspoon honey
• 3 tablespoons olive oil
• 1/4 teaspoon kosher salt

Instructions

1. 1

   Preheat oven to 450°F. Add carrots to a large bowl add 1 tablespoon olive oil and ¼ teaspoon of each, ras-el-hanout, salt, and pepper. Toss to ensure everything is coated. Repeat this step for the radishes and chickpeas. Divide carrots, radishes, and chickpeas among two rimmed baking sheets in an even layer. Arrange the radishes cut-side down.

2. 2

   --- To make roasted vegetables: ---

3. 3

   Roast vegetables in the oven for 20 minutes or until carrots and radishes are tender and chickpeas are crunchy.

4. 4

   --- To make Moroccan-Spiced vinaigrette: ---

5. 5

   Meanwhile, add all the vinaigrette ingredients to a small bowl and whisk together.

6. 6

   --- To make yogurt sauce: ---

7. 7

   In a bowl whisk together yogurt, lemon juice, lemon zest, honey, tablespoons of olive oil, and 1/4 teaspoon salt.

8. 8

   --- Assemble: ---

9. 9

   In a large bowl toss the roasted vegetables in the vinaigrette. Spread yogurt sauce across platter and arrange the carrot and radishes over the top. Evenly spoon over the chickpeas and sprinkle in cashews, parsley, and cilantro. Drizzle the top of the salad with remaining vinaigrette.