for the salad: approx. 8 small carrots olive oil splash of balsamic vinegar a few handfuls of baby spring greens a few squeezes of lemon juice ½ cup cooked chickpeas ¼ cup crumbled feta cheese (omit if vegan) 1 beet, sliced thin pinches of red pepper flakes salt & pepper dollop of arugula hummus, per plate arugula hummus: 1 cup chickpeas, cooked and drained ¼ cup toasted pine nuts 2 handfuls of arugula leaves juice of one lemon 3-4 tablespoons olive oil salt & pepper

Preheat your oven to 400 degrees.
Roast the carrots: Using a vegetable peeler, peel 4 of the carrots into ribbons. Slice the other 4 in half, lengthwise, and chop into approx. 3-4 inch pieces. Place them separately on a baking sheet and toss with olive oil, a splash of balsamic vinegar, salt and pepper. Remove the ribbons from the oven after 8-10 minutes until they're slightly crispy and browned on the edges. Continue to roast the others until golden brown on the outside, about 15 more minutes.
Make the hummus:Place all ingredients in a food processor and blend. Taste and adjust seasonings to your liking.
Make the salad: Toss the spring greens with a little olive oil, lemon juice, salt & pepper. Add the chickpeas, feta, sliced beets and roasted carrots to the salad. Top with a spoonful of hummus and serve.