roasted carrot & avocado salad with curried chickpeas

roasted carrot & avocado salad with curried chickpeas | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2016/01/04/roasted-carrot-avocado-salad-with-curried-chickpeas/

This week was the first unofficial big salad challenge! It’s this week’s brand new YouTube episode and it was a fierce one. The plan was to go healthy-ish seeing as it’s January, but as you can see these salads ended up full of fried stuff, creamy dressings, and totally over-cooked vegetables (kind of).

But I do think my roasted carrot and avocado salad with curried chickpeas came together beautifully.

Besides, the point of the big salad challenge was to make a hearty big salad… duh! Check out how it all went down right now!

If you’re wondering how to make the cassava bacon caesar salad, here it is!

roasted carrot & avocado salad with curried chickpeas

Ingredients

roasted spiced carrots

1 bunch carrots 2 tbsp olive oil1/2 tsp ground ginger1/2 tsp garam masala1/4 tsp sea salt

roasted curry chickpeas

1 15 oz can chickpeas1 tbsp lemon juice1 tsp olive oil1/2 tsp curry powder1/4 tsp paprika1/4 tsp ground black pepper1/2 tsp sea salt

creamy citrus dressing (makes about 1 cup)

3/4 C cold-pressed olive oil1/8 C water1/4 C hemp hearts1/2 tsp lemon zest1/2 tsp orange zest1 lemon, juiced1/2 orange, juiced3 tsp agave nectar1 tsp apple cider vinegar1/2 tsp dijon mustard1 garlic clove1/4 tsp sea salt1/4 tsp ground black pepper

salad

1 avocado, sliced2 C mesclun salad greensground black pepper, to taste

Instructions

Preheat oven to 400°F.Place the carrots on a baking sheet or in a roasting pan and drizzle with olive oil and rub with ground ginger, garam masala, and sea salt.Roast for about 30 minutes or until golden brown and caramelized.Drain and rinse the chickpeas from the can and place on a tea towel or paper towel. Rub another paper towel along them with your hands to remove the excess outer skin. You’ll see many cloudy chickpea skins on the towel. Pick through and discard them.Toss the chickpeas in a bowl with the remaining ingredients and lay out onto a baking sheet. Roast in the oven set to 400°F for approximately 30 minutes or until toasted and dry. Baking time may vary, so keep an eye on them.Meanwhile, make the creamy citrus dressing while you’re roasting the carrots and chickpeas. Blend all the dressing ingredients together in a high-powered blender until smooth and whipped. Refrigerate the dressing for at least 30 minutes before serving. This dressing will last 2 weeks in the fridge. It may need to be diluted and re-blended if it’s separated or became more solid in the fridge due to the cold pressed oil.When the carrots and chickpeas come out of the oven, prepare the salads for serving. You want to serve it while the carrots are still warm. Place the carrots on a platter or plate, then top with mesclun greens, and avocado slices. Add roasted chickpeas on top and drizzle with dressing as desired. Serve immediately.

Notes

The post roasted carrot & avocado salad with curried chickpeas appeared first on hot for food by Lauren Toyota.

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