Collected Foods kitchen recipe.

Carrot Salad with Aleppo Chickpeas: Bright table food—fresh textures, spice on top. Collected Foods Aleppo Pepper is the flavor driver.

Serves: 4 as a side

Why this spice: Roasted carrots and chickpeas tossed with Collected Foods Aleppo Pepper stay sweet, earthy, and fruity-hot.

Ingredients

• 1.5 lb carrots, cut into sticks
• 1 can (15 oz) chickpeas, drained and dried
• 3 tbsp olive oil
• 1.5 tsp Collected Foods Aleppo Pepper
• 1 tsp cumin
• 1 tsp kosher salt
• 2 tbsp lemon juice
• 1/4 cup yogurt or tahini sauce
• Herbs and toasted seeds

Directions

1. Heat oven to 425°F. Toss carrots and chickpeas with oil, Aleppo Pepper, cumin, and salt.
2. Roast 25–30 minutes until carrots are tender and chickpeas crisp.
3. Dress with lemon. Plate over yogurt or drizzle tahini; finish with herbs and seeds.

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