Name: Roasted Carrot and Chickpea Salad
Yield: 4
Ingredients: 1 cup chickpeas, prepared; 1 bunch carrots, peeled, diced, and roasted; 1 bunch kale, chopped and massaged; 1 onion, chopped finely; 1 -2 bell pepper, diced; 2 tbsp olive oil; 2 tbsp balsamic vinegar; Salt and pepper to taste

Roasted Carrot and Chickpea Salad

September 28, 2022 11:16 am Published by Chester County Food Bank

AuthorChester County Food BankCategoryFresh2You

Roasting carrots bring out their natural sweetness and adds a delicious flavor and texture to dishes. This salad showcases the versatility of carrots and can be served warm or cold depending on your preference (or the weather)!

Ingredients:

1 cup chickpeas, prepared

1 bunch carrots, peeled, diced, and roasted

1 bunch kale, chopped and massaged

1 onion, chopped finely

1 -2 bell pepper, diced

2 tbsp olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

Directions:

Prepare the chickpeas according to package directions if you are using dried or drain and rinse canned chickpeas. Set aside.

Preheat oven to 425°.

Peel and dice carrots.

Toss carrots with olive oil, salt, and pepper and spread evenly on a baking sheet. Bake for 25-30 minutes or until golden brown.

While the carrots are roasting, prepare the kale, onion, and peppers. *Keep kale separate.

Toss the kale with a tiny amount of olive oil and massage into the kale until tender.

Add roasted carrots and chickpeas to salad ingredients and toss with oil and vinegar.

Season to taste and enjoy! Salad can be served warm or cold.

Ingredients