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 Hydrogardenhas really been producing this fall so I wanted to harvest some kale and mint from it for the recipe.

Save This Recipe Form

Send A Copy Of This Recipe To Your Inbox 

Enter your email below & I will send it straight to your inbox. Plus you’ll get great new recipes each week and a free surprise bonus!

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

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.
5 from 1 rating

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.

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.

Join Us!Our tables are a gathering place where we can relax, show love, and encourage others while enjoying a meal together. Be sure to Sign Up to get the newest recipes and easy entertaining tips.