Spicy Roasted Carrot & Chickpea Salad with Whipped Feta

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a large bowl, combine the chopped carrots and thoroughly dried chickpeas. Drizzle with 2 tablespoons of olive oil, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Toss well to ensure all ingredients are evenly coated.
3. 3Spread the seasoned carrots and chickpeas in a single layer on a large baking sheet. Roast for 25-30 minutes, tossing them halfway through, until the carrots are tender-crisp and the chickpeas are golden and slightly crispy.
4. 4While the carrots and chickpeas are roasting, prepare the whipped feta. In a food processor or a high-speed blender, combine the crumbled feta cheese, Greek yogurt, 1 tablespoon of olive oil, 1 tablespoon of water (or milk), and a pinch of black pepper. Process until the mixture is completely smooth and creamy, scraping down the sides as needed. If too thick, add a tiny bit more water or milk.
5. 5Next, make the spicy tahini dressing. In a small bowl, whisk together the tahini, fresh lemon juice, apple cider vinegar, honey (or maple syrup), minced garlic, red pepper flakes, and salt. Gradually whisk in 3-4 tablespoons of cold water, one tablespoon at a time, until the dressing reaches a pourable, creamy consistency. Taste and adjust seasoning as desired.
6. 6To assemble the salad, spread the whipped feta evenly across the bottom of a shallow serving platter or individual plates.
7. 7Transfer the warm roasted carrots and crispy chickpeas to a mixing bowl. Drizzle about half of the spicy tahini dressing over them and toss gently to coat.
8. 8Spoon the dressed carrot and chickpea mixture evenly over the whipped feta on the platter.
9. 9Garnish generously with fresh chopped mint leaves and toasted pistachios. Drizzle with a little more of the spicy tahini dressing, if desired, and serve immediately.

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