Roasted Carrot and Chickpea Salad

INGREDIENTS

1 tsp

crushed or grated garlic

1/4 tsp

kosher salt

2 tbsp

apple cider vinegar

1 tsp

Dijon mustard

3/4 tsp

cumin (or 1 teaspoon cumin seeds, toasted and crushed)

1/2 tsp

honey

generous pinch of cayenne pepper (or more if you like it spicy)

1/4 cup

extra virgin olive oil

2 15 ounce cans

chickpeas (garbanzos), rinsed and drained

2 lb

carrots (about a dozen), peeled, cut in half lengthwise then into 1/3-inch slices at an angle

garlic cloves, smashed and peeled

2 tsp

cumin seeds

2 tbsp

heat-safe oil, like coconut or grapeseed

1 tsp

kosher salt, plus more to taste

2 cups

walnut halves

1/2 cup

crumbled feta cheese

1/2 cup

lightly packed chopped fresh cilantro

2 tbsp

chopped fresh mint