Tumeric Roasted Chickpea-Carrot Salad… with option of Apple Cider Tahini Dressing (Vegan)
by Olive the Best | Jan 5, 2020 |
Add extra colour, flavour in this healthy and delicious dish. It's full of healthy fat, fibre and plant based protein and a great vegan dish for social gatherings.
Prep Time5 minsCook Time30 minsTotal Time35 mins
67 rainbow carrots
10 oz can of drained chickpeas
1 cup Olive the Best Ultra Premium Extra Virgin Olive Oil
½ tsp Olive the Best Organic/ 18-year old Traditional Dark Balsamic Vinegar
1 tsp turmeric
½ tsp paprika
¼ tsp garlic salt
¼ tsp pepper
fresh parsley
option: ADD Olive the Best Harissa Infused Olive Oil
other option: ADD another sweetness layer with Olive the Best Black Mission Fig Dark Balsamic
Apple Cider Tahini Dressing
¼ cup tahini or almond butter
½ tbsp apple cider vinegar
¼ tsp sea salt
1 tbsp Olive the Best Maple Dark Balsamic Vinegar
1 dash black pepper
23 tbsp warm almond or coconut milk
option: 1/4 tsp. mustard powder or cumin
2Rinse and slice carrots then drain chickpeas and place together in a large bowl.
3Add the rest of the ingredients - oil, spices and balsamic vinegar & toss all together.
4Lay flat on a greased baking sheet and roast at 425F for 25-30 minutes. Turn them half way through cooking time.
5Remove from the oven and sprinkle with sea salt and crushed pepper.
While carrots are cooking, make "Apple Cider Tahini Dressing"
6Blend all ingredients together in food processor or blender.
7Adjust creaminess or sweetness to your liking: thin out with more vinegar or oil; add more creaminess by adding more tahini or almond butter.
8Place carrots and chickpeas in large serving bowl and add dressing.
Toss together and garnish with parsley.
Ingredients
67 rainbow carrots
10 oz can of drained chickpeas
1 cup Olive the Best Ultra Premium Extra Virgin Olive Oil
½ tsp Olive the Best Organic/ 18-year old Traditional Dark Balsamic Vinegar
1 tsp turmeric
½ tsp paprika
¼ tsp garlic salt
¼ tsp pepper
fresh parsley
option: ADD Olive the Best Harissa Infused Olive Oil
other option: ADD another sweetness layer with Olive the Best Black Mission Fig Dark Balsamic
Apple Cider Tahini Dressing
¼ cup tahini or almond butter
½ tbsp apple cider vinegar
¼ tsp sea salt
1 tbsp Olive the Best Maple Dark Balsamic Vinegar
1 dash black pepper
23 tbsp warm almond or coconut milk
option: 1/4 tsp. mustard powder or cumin
Directions
2Rinse and slice carrots then drain chickpeas and place together in a large bowl.
3Add the rest of the ingredients - oil, spices and balsamic vinegar & toss all together.
4Lay flat on a greased baking sheet and roast at 425F for 25-30 minutes. Turn them half way through cooking time.
5Remove from the oven and sprinkle with sea salt and crushed pepper.
While carrots are cooking, make "Apple Cider Tahini Dressing"
6Blend all ingredients together in food processor or blender.
7Adjust creaminess or sweetness to your liking: thin out with more vinegar or oil; add more creaminess by adding more tahini or almond butter.
8Place carrots and chickpeas in large serving bowl and add dressing.
Toss together and garnish with parsley.
Tumeric Roasted Chickpea-Carrot Salad… with option of Apple Cider Tahini Dressing (Vegan)
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