THE SPECIAL MEDITERRANEAN SALAD I EAT ALL WINTER!

A perfect salad for me has to be savory, a little sweet, nutty, crunchy, creamy and zesty! This Mediterranean salad has all those elements and more. Roasted sweet root veggies, crunchy chickpeas and walnuts, zesty capers and feta…all over bed of peppery arugula draped with tahini honey dressing. No matter the cold weather, this salad is comforting and hearty.

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MEDITERRANEAN SALAD RECIPE
3 cups arugula washed and stems removed
2 tbsp capers
2 tbsp crumbled feta cheese (or nutritional yeast if vegan)
1/2 cup garbanzo beans
1/4 cup chopped walnuts

For carrots:
1 cup carrots, julienne cut
1 tsp paprika
1 tbsp olive oil
1 tsp cumin
1 tsp onion powder

Salt and pepper to taste

Tahini Dressing:

2 tbsp tahini (Middle Eastern sesame paste)
2 tbsp lemon juice
3 tbsp olive oil
1 tbsp water (to thin out, you can use more if you wish)
2 tbsp honey
¼ teaspoon salt
1 tsp dried mint or 1 tbsp chopped fresh mint

Preheat the oven to 400 degrees. Combine the carrots, chickpeas, olive oil, cumin, paprika, onion powder, salt and pepper to taste and spread on a baking sheet. Roast for 20 minutes until browned and tender. Meanwhile,prepare the tahini dressing, by placing all the ingredients (tahini through mint) in a blender and blend to combine. In a large bowl add the arugula, capers, and walnuts. Once baked, add the carrots and chickpeas. Toss to combine with the tahini dressing. Sprinkle the salad with feta cheese and serve immediately.