Ingredients

• 4 pieces Medium carrots
• 2 pieces Medium beets
• 1 can (15 oz) Canned chickpeas, drained and rinsed
• 5 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• to taste Salt
• to taste Freshly ground black pepper
• 3 tablespoons Fresh orange juice
• 1 teaspoon Harissa (adjust to taste)
• 1 teaspoon Honey or maple syrup
• 2 tablespoons Fresh mint, chopped
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Toasted slivered almonds (optional)

Instructions

1. 1

   Preheat oven to 200°C (400°F). Peel and dice carrots and beets into equal-sized cubes.

2. 2

   In a large bowl, toss the diced vegetables with 3 tablespoons of olive oil, cumin, paprika, salt, and pepper. Spread in a single layer on a baking sheet lined with parchment paper.

3. 3

   Roast for 25 to 30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through. Add the chickpeas to the roasted vegetables for the last 5 minutes of cooking to warm them through.

4. 4

   Meanwhile, prepare the vinaigrette: in a small bowl, whisk together the orange juice, harissa, 2 tablespoons of olive oil, honey (or maple syrup), salt, and pepper until emulsified.

5. 5

   Once the vegetables and chickpeas are roasted, transfer them to a large serving bowl. Add the chopped mint and cilantro.

6. 6

   Pour the vinaigrette over the warm salad and gently toss to coat all ingredients evenly.

7. 7

   Garnish with toasted slivered almonds, if desired, and serve immediately.