Description
Make sure your lunch is both delicious an fulfilling.
Ingredients
Scale
- 1 lb large carrots, peeled, cut in ½ lengthwise, and sliced vertically into thin steaks
- ½ large English cucumber, sliced into rounds
- Nonstick spray
- Pea shoots
- Hearty seeded bread of your choice
For the carrot marinade:
- 1 ½ tsp minced tarragon
- 1 tbsp apple cider vinegar
- 1 tsp yellow mustard
- 1 tbsp honey
- 1 tbsp neutral oil
- Black pepper
- Salt
For the chickpea spread:
- 1 can chickpeas
- 1 ½ tsp finely minced garlic
- ¼ cup finely minced red onion
- ¼ cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp white vinegar
- ½ tsp lime juice
- Salt and pepper to taste
Instructions
- First, prep the carrots by washing and peeling them. Then, cut each one vertically in half. Place the cut side down and use a sharp knife to cut the carrot sideways, into thin steaks. It’s ok if you get irregular-sized strips.
- Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray.
- Whisk together all the marinade ingredients and pour it over the carrot steaks, making sure to coat them evenly.
- Then, place the carrots in a single layer on the baking sheet and roast for 8-10 minutes. Check the carrots after 8 minutes and then every minute after that until they are tender. Timing depends on the thickness of your carrot slices as well as your home oven.
- When carrots are roasting, place the drained can of chickpeas in a bowl. Use your hands or a fork to mash the chickpeas, leaving a few chunks for texture. Add the garlic, red onion, mayonnaise, mustard, vinegar, lime juice, salt and pepper and stir all the ingredients together.
- To assemble, slice the loaf of bread in half and start layering the roasted carrots, cucumbers, and chickpea spread. Add another layer of carrots and finish with the pea shoots. Close with the top of the loaf of bread and slice right before serving.
