Roasted Carrot and Chickpea Salad

2 pounds carrots, peeled and sliced on a diagonal into ½-inch-thick discs

2 tablespoons olive oil

2 teaspoons ground coriander (divided)

1 teaspoon kosher salt (divided)

¼ teaspoon freshly ground black pepper

2 cans (15 ounces each) chickpeas, drained and rinsed Juice from 1 medium orange (about ½ cup)

2 cloves garlic, minced

¼ teaspoon red pepper flakes

6 ounces arugula

½ cup green tahini sauce

½ cup chopped toasted almonds

Arrange a rack in middle of oven and preheat to 400 degrees.

Place carrots on a rimmed baking sheet. Drizzle with the oil; sprinkle with 1 teaspoon coriander, ½ teaspoon of the salt and the pepper; toss to evenly coat. Spread into an even layer. Roast, stirring once halfway through, until tender and lightly browned, about 20 minutes total.

Meanwhile, place chickpeas, orange juice, garlic, green tahini sauce, remaining 1 teaspoon coriander, ½ teaspoon salt and the red pepper flakes in a medium saucepan over medium heat. Cook, stirring occasionally, until the juice is reduced by half, 5 to 8 minutes. Remove from the heat.

Divide arugula among 4 bowls. Top each bowl with the chickpeas and a spoonful of remaining juice, and the roasted carrots. Drizzle with dressing and sprinkle with chopped almonds.

Notes: The carrots, chickpeas and dressing can be prepared up to a day in advance and stored separately in airtight containers in the refrigerator. Reheat the carrots and chickpeas before serving. Leftovers will keep for one day stored in an airtight container in refrigerator.