Save For Later!

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.

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.

RECIPES FOR MORE SALADS

gina in the kitchen cooking and image of dishes made by intentional hospitality
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.
No ratings yet
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.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Print Recipe Pin Recipe Leave a Review

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

⭐️ One last thing, please leave a rating and comment letting me know how you liked making this recipe. This helps me provide more free, high-quality recipes for everyone.

Did you make this recipe?Show it off! Share on Instagram, tag @intentionalhospitality. Are you a food enthusiast who enjoys trying new recipes and sharing your thoughts about them? I would love to have you join our VIP Recipe Testers Group. Learn More !
Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I’ll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

Save For Later!