ROASTED CARROT SALAD WITH CHICKPEAS TWO WAYS!

1. Preheat the oven to 425. 2. Add the carrots to a large sheet pan, then add the olive oil, salt, cumin, oregano and pepper. Toss to coat, then spread out and place in the oven for 30-35 minutes, tossing halfway. 3. Add 1/2 the chickpeas to a separate sheet pan and place in the oven for 9 minutes, then remove and add 1/2 tablespoon olive oil, the honey, salt and paprika. Toss to coat and place it back in the oven for another 10 minutes. Remove them and allow them to cool. 4. While everything roasts, make the creamy chickpeas. Add the remaining chickpeas, remaining olive oil, cashews, water, garlic and lemon juice to a high speed blender and blend until very smooth. 5. Spread the chickpeas onto a plate, top with 1/2 the carrots and greens, the remaining carrots and greens, the crispy chickpeas, cranberries, hazelnuts and honey, if using.