Chickpea and carrot salad with miso-tahini dressing

Vegetables make me feel bright. I adore them. They are such an important part of my diet. Creating meals using my weekly vegetable box makes me feel connected and whole. And this habit of using vegetables as the base, nay, star, is a practice I can only encourage.

Roasted veg hold up so fantastically in the fridge for easy, elevated salads all week long. And while these chickpeas are best eaten the day of roasting, I am beyond thrilled to find a new way to fancy-up salads.