Roasted carrots and chickpeas tossed with a warm mix of seven grains, kale, and tart pomegranate seeds then drizzled with a sweet spiced maple dressing create this Roasted Carrot Chickpea Salad that your friends and family will rave over.

Roasted Carrots Chickpea Salad is tossed with a warm mix of seven grains, kale, and tart pomegranate seeds, drizzled with a sweet spiced maple dressing.
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I was in the mood for some roasted vegetables and wanted to create a recipe using them as a main dish salad that was warm. My tower garden, which is similar to the HGTC Vertical Hydrogarden, has really been producing this fall so I wanted to harvest some kale and mint from it for the recipe.

Tower Garden is an easy way to grow your own kale and herbs.

The mint from the tower garden added a sweet fresh element to this recipe and created another level of flavors that made this Roasted Carrot Chickpea Salad so delicious.

Roasted Carrots Chickpea Salad is tossed with a warm mix of seven grains, kale, and tart pomegranate seeds, drizzled with a sweet spiced maple dressing.
Roasted Carrots Chickpea Salad is tossed with a warm mix of seven grains, kale, and tart pomegranate seeds, drizzled with a sweet spiced maple dressing.

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Roasted Carrots Chickpea Salad is tossed with a warm mix of seven grains, kale, and tart pomegranate seeds, drizzled with a sweet spiced maple dressing.
by Gina Dickson

Roasted Carrot Chickpea Salad

Roasted carrots and chickpeas tossed with a warm mix of seven grains, kale, and tart pomegranate seeds then drizzled with a sweet spiced maple dressing create this Roasted Carrot Chickpea Salad that your friends and family will rave over.

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Ingredients
 

  • 1 lb organic carrots
  • 1 16 oz can chickpeas, drained
  • 1 bag Earthly Choice Organic Seven Grain Blend or 2 cups of a cooked grain of your choice.
  • 1 cup chopped kale
  • 1/4 pomegranate seeds
  • 2 tablespoons finely chopped mint
  • 1/4 cup toasted finely chopped pecans
  • 1 1/2 tablespoons maple syrup
  • 3 tablespoons olive oil
  • 2 teaspoons coriander powder
  • 2 teaspoons cumin
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon chili powder

Instructions
 

  • Preheat oven to 400 degrees
  • Line cookie sheet with parchment paper
  • Peel carrots and cut lengthwise into quarters. Place on cookie sheet. Lightly season with a dash of cumin and salt.
  • Roast carrots for 15 minutes then add chickpeas.
  • Continue to roast for 10 more minutes or until carrots are soft.
  • In a pint jar add 2 tablespoons olive oil, maple syrup, cumin, coriander, chili flakes and chili powder, mint leaves, and pomegranate seeds. Place a lid on the jar and shake well.
  • In a medium saucepan over medium-low heat, sautee kale in 1 tablespoon of olive oil until just tender.
  • Add Seven Grain Blend and pecans, stirring for one minute
  • Place contents in a large bowl and then add the cooked carrots and chickpeas.
  • Shake dressing, pour over and toss.
  • Serve warm. Top with a few pomegranate seeds and chopped mint
Author: Gina Dickson
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