Turmeric Roasted Chickpea Carrot Salad
Ingredients
The salad
-
6–7
large
rainbow carrots
-
10
ounce can
chickpeas, drained
-
¼ to ⅓
cup
olive oil
-
½
teaspoon
balsamic vinegar
-
1
teaspoon
ground turmeric
-
½
teaspoon
paprika
-
¼
teaspoon
garlic salt
-
¼
teaspoon
pepper
-
optional
crushed red pepper
-
Fresh parsley
The dressing
-
¼
cup
tahini or almond butter
-
½
tablespoon
Apple Cider Vinegar (ACV)
-
¼
teaspoon
sea salt
-
1
tablespoon
maple syrup
-
dash
black pepper
-
2–3
tablespoon
warm almond or coconut milk
-
optional
mustard powder or cumin (¼ teaspoon each)
Instructions
- Preheat the oven to 425°F.
- Rinse and slice the carrots, then drain the chickpeas.
- In a large bowl, combine the carrots and chickpeas with olive oil, spices, and balsamic vinegar.
- Toss the mixture and spread it out on greased baking sheets.
- Roast in the oven for 25-30 minutes, turning halfway through.
- While the carrots are roasting, prepare the dressing by blending all dressing ingredients in a food processor or blender.
- Adjust the dressing to your desired sweetness and creaminess.
- Once roasted, remove the carrots from the oven and sprinkle with sea salt and crushed pepper.
- Combine the roasted carrots and chickpeas in a large serving bowl.
- Drizzle the dressing over the salad and toss to combine.
- Garnish with fresh parsley before serving.
Nutrition Facts (estimated)
Servings
3–5
Calories
231
Total fat
15.2g
Total carbohydrates
21g
Total protein
4.7g
Sodium
272.7mg
Cholesterol
0mg
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