Cumin Shrimp Garbanzo Bean Salad With Roasted Carrots

Adjust the oven rack to the middle position and preheat the oven to 500 degrees F. Trim carrots leaving about one inch of the tops; cut in half lengthwise.

Place the carrots on a sheet pan. Drizzle them with the olive oil, sprinkle them with kosher salt and freshly ground black pepper and toss to coat.

Roast the carrots until they are lightly browned and tender, shaking the pan occasionally for even cooking, about 15 minutes. Remove them from the oven and set aside to cool slightly.

To make the vinaigrette, pour the vinegar and lemon juice into a small bowl. Add the cumin and garlic. Stir in the olive oil, kosher salt, and freshly ground black pepper.

Combine the shrimp, garbanzo beans, and roasted carrots in a large bowl. Drizzle them with 1/4 cup of the vinaigrette, season with kosher salt and freshly ground black pepper; toss to coat, and set aside to marinate for about 5 minutes.

Divide half of the baby greens among serving plates and season them with sea salt. Pile half of the shrimp-garbanzo bean mixture over the greens, drizzle half of the remaining vinaigrette over the salads.

Repeat, piling the remaining greens in a second layer over each salad, then the rest of the shrimp mixture. Drizzle the salads with the remaining vinaigrette. Sprinkle the salads with a pinch of cumin and a pinch of sea salt and use scissors to snip about 1 teaspoon of chives over each.

Recipe Source: "A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes" (Hardcover) by Nancy Silverton. March 2007 (Knopf)