Roasted Chickpea Carrot Salad

Ingredients

6-7 large Rainbow carrots

10 ounce can drained chickpeas

1/4 to 1/3 c olive oil

1/2 tsp balsamic vinegar

1 tsp ground turmeric

1/2 tsp paprika

1/4 tsp garlic salt

1/4\'tsp pepper

optional crushed red pepper

Fresh parsley

FOR THE APPLE CIDER TAHINI DRESSING:

1/4c tahini or almond butter

1/2 tbsp ACV (Apple Cider Vinegar)

1/4 tsp sea salt

1 tbsp maple syrup

dash of black Pepper

2-3 tbsp warm almond or coconut milk

Optional mustard powder 1/4tsp or 1/4 tsp cumin

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Directions

Preheat oven to 425F.
Rinse and slice carrots then drain chick peas.
Place in large bowl together.
Add the rest of your oil, spices, and balsamic vinegar.
Toss all together.
Lay flat on greased baking sheets.
Roast at 425F for 25-30 minutes, turning half way.
Remove and sprinkle with a bit of sea salt and crushed pepper.
WHILE CARROTS ARE COOKING, MAKE CIDER DRESSING
Blend all ingredients together in food processor or blender.
Adjust sweetness or creaminess to you liking.
You can thin it out with more vinegar or oil, or make more creamy thick texture by add more tahini.
Place carrots and chickpeas in large serving bowl.
Add dressing on top (as much or as little as you desire).
Toss all together and garnish with parsley.
RECIPE NOTES
Any type of carrot or color will work.
The apple cider tahini dressing is optional but very good.
You can use almond butter in place of the tahini if desired. just make sure its natural and creamy.
This is a great vegan dish for holidays. Quick to make as a side dish and full of healthy fat, fiber, and plant based protein.