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 healthy Roasted Carrot Chickpea Salad that your friends and family will rave over.

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.

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.

I wanted this recipe to be simple also so I used a pre-cooked bag of  Earthly Choice Organic Seven Grain Blend.  I picked mine up at Costco but you can also purchase it on Amazon. It makes a recipe super healthy and super easy.

RECIPES FOR MORE SALADS

• Corn Salad With Cilantro
• Low Carb Italian Kale Salad
• Greek Wedge Salad
• Apple Cranberry Salad

Roasted Carrot Chickpea Salad

Gina Dickson

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 healthy 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

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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

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