Dukkah Roasted Carrot & Chickpea Salad

with Hazelnuts & Tahini Maple Dressing

Moderate | 25 min

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Contains: Hazelnuts, Sesame, and Sulphites.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Shellfish, Soy, and other Tree Nuts.

What We'll Send

Red Leaf Lettuce
Radishes
Sherry Vinegar
Maple Syrup
Tahini
Canned Chickpeas
Mint Fresh
Hazelnuts, Whole Blanched
Carrot Stick 3"
Spinach
Persian Cucumber
Garlic
Lemon
Seed Blend
Black Sesame Seeds, Cumin Seeds, Sesame Seeds
Spice Blend
Za'atar, Coriander, Roasted Garlic Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 838
Fat 54g
Protein 24g
Carbohydrates 71g

Cooking Directions

0

Tip: Add 1–2 tbsp. water to the salad dressing in Step 4 if necessary until desired consistency.

1

Prepare Ingredients
- Turn oven on to 425°F.
- Wash lettuce, spinach, cucumber, radishes, lemon and mint.
- Slice cucumbers in quarters lengthwise and cut each in half to make 2 inch sticks.
- Thinly slice radishes.
- Zest lemon and cut in half.
- Pick and chop mint leaves.
- Rinse and drain chickpeas in a fine mesh sieve.

2

Roast Carrots + Chickpeas
- Line a baking sheet with foil.
- Toss carrots and chickpeas on baking sheet with 2 tbsp. olive oil, garlic, spice blend, and salt and pepper to taste.
- Place in oven and set a timer for 15 minutes.

3

Prepare Dukkah
- Heat a large dry skillet over medium-high.
- Roughly chop hazelnuts and add to skillet along with seed blend.
- Toast for 4–5 minutes, until seeds begin to pop.
- Transfer seeds and hazelnuts to a cutting board and chop finely.
- When oven timer goes off, sprinkle seeds, hazelnuts, and lemon zest to taste over carrots and chickpeas.
- Toss to coat with seasonings and return to oven for 10–12 minutes, until tender and crispy.

4

Prepare Salad
- In a large bowl, whisk together 1 tbsp. olive oil, tahini, sherry vinegar, maple syrup, mint and half of the lemon juice.
- Season to taste with salt and pepper.
- Just before serving, add cucumbers, radishes, spinach and spring mix to bowl and toss to dress salad.

5

Finish + Serve
- Divide salad into serving bowls.
- Top with carrots and chickpeas.
- Spoon any remaining seeds and hazelnuts from the baking sheet over everything as a garnish.
- Serve with remaining lemon cut into wedges.
- Enjoy!

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