Roasted Carrot and Chickpea Salad with Apricots and Feta

Ingredients

• • 2 lb (900 g) Nantes carrots, cut into 1/4-inch (5 mm) slices on an angle
  • 3 tbsp (45 ml) olive oil, plus more for drizzling
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • 3 tbsp (45 ml) rice vinegar
  • 1 tbsp (15 ml) honey
  • 2 tsp fresh ginger, grated
  • 12 dried apricots, coarsely chopped
  • 2 celery stalks, thinly sliced on an angle
  • 1 cup (120 g) feta cheese, crumbled
  • 3/4 cup (25 g) mint leaves, finely chopped