Carrot & Chickpea Salad

recipes salad Jun 11, 2021

Ingredients: Serves 2

  • 6-7 large rainbow carrots
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ½ teaspoon paprika
  • ¼ teaspoon garlic salt

Dressing:

  • ¼ teaspoon freshly ground black pepper
  • ¼ cup almond butter
  • 3 tablespoon full fat coconut milk
  • 1/4 teaspoon sea salt (if using unsalted almond butter)
  • ½ cup fresh parsley, roughly chopped
  • ¼ teaspoon crushed red pepper (optional)

 

How to make:

STEP 1: Preheat oven to 375 Degrees F. Toss the carrots and chickpeas in the oil, turmeric, ginger, paprika, garlic salt and pepper.

STEP 2: Spread onto a thin baking sheet, trying not to let the edges of the chickpeas touch so they can get crispy. Roast for 20-25 minutes or until edges are brown.

STEP 3: Meanwhile, make the dressing by mixing almond butter and coconut milk (salting lightly if using unsalted almond butter) on the stovetop, or microwave until warm.

STEP 4: Once the carrots and chickpeas are roasted, remove from the oven, toss with fresh parsley, and pour the warm dressing over the top. Garnish with crushed red pepper, if desired, for extra heat.

 

Bon Appétit!

 

 

 

 

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