Discover a vibrant and nutritious dish that will tantalize your taste buds and leave you craving more! Our Turmeric Roasted Chickpea Carrot Salad is not just a feast for the eyes; it’s a delightful blend of textures and flavors that brings the essence of Middle Eastern cuisine right to your table. With its golden-hued chickpeas and tender roasted carrots, this salad is perfect for a quick weeknight dinner or a stunning centerpiece for your next gathering. Plus, it’s packed with plant-based goodness that will make you feel energized and satisfied. Ready to elevate your salad game? Let’s dive into this easy-to-follow recipe that promises to impress!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 large carrots, sliced
- 1 tablespoon turmeric
- 1 tablespoon olive oil
- 4 cups mixed greens
- 1/4 cup tahini
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
- Drain and thoroughly pat dry the chickpeas using a clean kitchen towel or paper towels. Removing excess moisture ensures crispy roasting.
- In a medium mixing bowl, combine drained chickpeas, sliced carrots, turmeric, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until vegetables are evenly coated with spices.
- Spread the chickpea and carrot mixture in a single layer on the prepared baking sheet. Ensure vegetables are not overcrowded to promote even roasting.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until chickpeas are crispy and carrots are tender with slight caramelization.
- While vegetables are roasting, prepare the tahini dressing by whisking together tahini, fresh lemon juice, a pinch of salt, and 2-3 tablespoons of water to achieve a smooth, drizzleable consistency.
- Remove roasted chickpeas and carrots from the oven and let cool for 5 minutes.
- Arrange mixed greens on a serving platter, top with roasted chickpeas and carrots, and drizzle generously with tahini dressing.
- Serve immediately while chickpeas are still warm and crispy, garnishing with additional black pepper if desired.
Tips
- Ensure Crispy Chickpeas: For perfectly crispy chickpeas, make sure to drain and pat them dry thoroughly before seasoning. Excess moisture can prevent them from achieving that desirable crunch.
- Spice It Up: Don’t be afraid to customize the spices! Add a pinch of cayenne pepper for some heat or experiment with other spices like cumin or paprika to enhance the flavor profile.
- Roasting Technique: Spread the chickpeas and carrots in a single layer on the baking sheet, ensuring they have enough space. This allows for even roasting and prevents steaming, which can make them soggy.
- Tahini Dressing Variations: Adjust the consistency of your tahini dressing by adding more or less water. For a creamier texture, try incorporating a bit of Greek yogurt or a splash of olive oil.
- Serve Warm: This salad is best enjoyed immediately while the chickpeas are warm and crispy. If you’re preparing it in advance, store the roasted veggies and dressing separately and combine them just before serving.
- Add Extra Crunch: For added texture, consider tossing in some toasted nuts or seeds, like pumpkin seeds or slivered almonds, just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
