Description
A hearty and nutritious salad featuring roasted carrots and crispy chickpeas paired with fresh greens and a bright, flavorful dressing.
Ingredients
- 3 cups carrots (peeled and sliced)
- 1 can (400 g) chickpeas (drained and rinsed)
- 3 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin or paprika
- 4 cups fresh greens (arugula or spinach)
- 2 tablespoons lemon juice
- 1/3 cup yogurt or 2 tablespoons tahini (optional)
- 2 tablespoons fresh herbs (parsley or cilantro)
Instructions
- Preheat the oven to 200°C (400°F).
- Place sliced carrots and chickpeas on a baking sheet.
- Toss with olive oil, garlic, salt, black pepper, and spices.
- Spread in a single layer and roast for 25–30 minutes, stirring halfway, until carrots are tender and chickpeas slightly crispy.
- Prepare a base of fresh greens in a large bowl.
- Let the roasted mixture cool slightly, then add it to the greens.
- Drizzle with lemon juice and add yogurt or tahini if desired.
- Sprinkle fresh herbs on top.
- Toss gently and serve.
Notes
- Dry chickpeas well before roasting for extra crispiness.
- Avoid overcrowding the baking tray.
- Use tahini instead of yogurt for a vegan option.
- Add sweet potatoes or beets for extra sweetness.
- Include nuts or seeds for added crunch.
- Store roasted components separately from greens for up to 3 days.
- Can be served warm or cold.
Nutrition
- Serving Size: 1 portion
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
