Cumin roasted carrots and chickpeas come together as a delicious vegetarian salad that is great on its own or on a sandwich. You can make the dressing ahead of time and store in a jar until you’re ready to add the chickpeas. Leave out the feta if you’d like this salad to be vegan.
These days I’m all about tahini because it’s deliciously versatile. Make sure to roll these meatballs firmly into the millet so that the tiny grains don’t fall off during frying.
