Mandarin-Carrot Salad with Chipotle Dressing and Hazelnut-Chickpea Crisp

Towards the end of an exceptionally long citrus season, we ended up with a surplus of tiny pixie mandarins that we just couldn’t sell. We threw together this salad to share at one of our all-farm staff meetings in an attempt to make good use of some of the surplus, and boy, did we end up with a stunner! Visually, it’s gorgeous, and the complexity of the layered flavors and textures makes it truly unique. 

Though this salad takes a bit of prep work, most of it can be done ahead of time, making it a stress-free starter or side dish for a dinner party. Roast the carrots and the chickpeas the day before, and then toss them in the oven for a few minutes to take off the chill prior to serving. And the dressing can be made up to 3 days ahead of time.  


  • 2 pounds carrots, peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley leaves
  • 6 small Mandarin oranges, skin and pith removed and cut in ¼-inch-thick circles
  • 1 ounce crumbled goat cheese
  • 1 ½ cups cooked chickpeas
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons fine sea salt
  • ⅓ cup chopped hazelnuts
  • 2 teaspoons minced fresh rosemary
  • ¼ cup minced shallot
  • 2 tablespoons chipotle in adobo sauce
  • 1 tablespoon fermented mustard (or whole grain)
  • 3 tablespoons fresh lemon juice (1 medium lemon)
  • ½ teaspoon fine sea salt
  • ¼ extra-virgin olive oil


  1. Preheat the oven to 375°F and position. Line a baking sheet with parchment paper.
  2. Put a carrot lengthwise in front of you on a cutting board. Trim the carrot top at a 45-degree angle. Position your knife about 2-inches from the first cut such that the knife is going at a 45 degree angle in the opposite direction of the first cut. Slice down. You should have made a triangle. Continue cutting the carrot, alternating your knife 45 degrees in one direction and then 45 degrees in the other direction, to make 2-inch segments of carrot that are triangular in shape. To ensure even cooking, slice any fat segments in half down the center.
  3. Arrange the cut carrots on the prepared baking sheet. Drizzle with the olive oil, cumin, coriander, and salt. Toss to coat evenly and place the baking sheet on the upper rack of the oven. Roast, stirring halfway through, until the carrots are soft and golden brown, 30 to 40 minutes. Set the carrots aside.
  4. Make the Hazelnut-Chickpea Crisp: Line another baking sheet with parchment paper. Arrange the chickpeas on the baking sheet. Drizzle with the olive oil and salt and toss to coat evenly. Place the tray on the lower rack of the oven. Bake until the chickpeas begin to turn golden brown, 20 to 25 minutes. Add the hazelnuts to the baking sheet. Bake until the hazelnuts are toasted, about 5 minutes more. Remove the baking sheet from the oven and sprinkle the rosemary over the top. Using a fork, crush some of the chickpeas and stir in the rosemary. Set aside.
  5. Make the dressing: In the bowl of a food processor, combine the shallot, chipotle, mustard, lemon juice, and salt. Process to incorporate the ingredients, about 30 seconds. With the machine running, gradually pour the olive oil into the food processor and blend until well incorporated, about 1 minute..
  6. Put the carrots in a medium bowl. Drizzle 3 tablespoons of the dressing over the carrots and add the parsley. Toss to coat evenly.
  7. Arrange the carrots on a serving platter. Gently tuck the mandarin circles underneath and around the carrots. Drizzle more dressing over the salad, as desired. Top with the hazelnut-chickpea crisp and crumbled goat cheese. Serve immediately.