Baked Carrot and Chickpea Salad
This Warm Carrot and Chickpea Salad is a delicious vegetarian salad recipe.
Ingredients
Roasted ingredients
- 3 cups chopped carrots this came from 1 small bunch of carrots for me
- 1 can chickpeas - drained
- 1 tablespoon olive oil
- 1 teaspoon za'atar
- ½ teaspoon paprika
- ½-1 teaspoon salt adjust to your saltiness preference
- black pepper to taste
Dressing ingredients
- ⅓ cup olive oil
- juice from 2 lemons
- 1 clove garlic - grated
- 1 tablespoon honey
- ½ teaspoon mustard
- pinch salt
- pinch black pepper
Other ingredients
- ½ cup finely chopped dill
- ½ cup roughly chopped pistachios
- 1 red bell pepper - finely chopped
- 1 green bell pepper - finely chopped
Instructions
- Preheat oven to 400 degrees. Add carrots and chickpeas to a sheet pan and toss with oil, spices and salt/pepper. Bake for 30-35 minutes.
- Add all dressing ingredients and whisk until combined.
- Add baked carrots, chickpeas and the rest of the salad ingredients to a bowl. Toss together with the dressing and dig in.
Notes
This makes 3-4 servings of salad depending on how big of a portion you want.
Nutrition
Calories: 601kcalCarbohydrates: 50gProtein: 14gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gSodium: 914mgPotassium: 1068mgFiber: 14gSugar: 16gVitamin A: 23662IUVitamin C: 99mgCalcium: 150mgIron: 5mg
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