Ahh I am so behind on posts! I promise I have been cooking and have a slew of tasty recipes to share over the next few weeks. I am finishing up my 2nd week of neurology in Madison and am loving it. While I have always thought I would go into family medicine, neurology has been a lingering interest since I’ve started medical school. This week is the end of my outpatient part of neurology and next week I will start with inpatient stroke – exactly what I’m interested in. I am really excited to see how it goes!
Anyway, on to the food (since that is why you visit). This is a recipe I made last month with carrots from the CSA. The roasted carrots and walnuts paired with crunchy barley and sharp feta is amazing. I am a bland girl, so I actually ate this without the dressing in the original recipe. If you are more normal than me and like a little more flavor, I recommend you visit Joanne’s website (linked below) and try out the dressing as well.
Roasted Carrot and Chickpea Salad by Joanne Eats Well with Others
- 1 cup dried barley, prepared as directed on package
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 lb carrots, peeled and cut in half lengthwise and then into 1/3-inch slices
- 6 garlic cloves, smashed, peeled, and diced
- 2 tsp cumin seeds
- 2 olive oil
- 1 tsp kosher salt, plus more to taste
- 2 cups walnut halves
- 1/2 cup feta cheese
- Prepare barley as directed on the package (simmer for 1 hour).
- Preheat the oven to 425F and spray a baking pan with cooking spray.
- Add carrots, garlic, cumin, and oil in a large bowl and toss well. Roast for 15 minutes and stir. Add walnuts and roast for an extra 10-15 minutes.
- Remove from roasting pan and allow to cool slightly. Transfer to a large bowl and add barley, chickpeas, and feta cheese. Season to taste with salt. Serve warm or at room temperature.