Roasted Carrot and Chickpea Salad
Roasted Carrot and Chickpea Salad
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
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
Instructions
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.