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Chickpea Salad with Roasted Carrots and Feta

Janssen Bradshaw
  • 40 minutes
  • Serves 5 to 6

INGREDIENTS

1

Chicken breast

2 15 ounce cans

4 cups chickpeas

1 lb

Carrots

1/4 cup

Cilantro, fresh

1 tsp

Garlic

6

Garlic cloves

1 tsp

Dijon mustard

1/2 tsp

Honey

1 pinch

Cayenne pepper

1 1/4 tsp

Kosher salt

2 tbsp

Apple cider vinegar

2 tbsp

Coconut oil

1/4 cup

Olive oil

1 cup

Cashew pieces

3 tsp

Cumin

1/2 cup

Feta cheese