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Roasted Carrots Chickpea Salad

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.


  • 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


  • 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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