Roasted Carrot, Chickpea and Spinach Salad Recipe
Discover a wholesome vegan salad with roasted carrots, chickpeas, and baby spinach, topped with a flavorful seed mix. Elevate your culinary experience with this healthy, gluten-free salad recipe!
Ingredients
FOR CARROTS
- 500 g carrots (colourful)
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ tsp black pepper
FOR CHICKPEAS
- 500 g chickpeas (cooked)
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 8-10 mint leaves (finely chopped)
- 1 tsp paprika powder
- ½ tsp sea salt
- ½ tsp cumin powder
- ½ tsp garlic powder
- ½ tsp black pepper
FOR THE DRESSING
- 3 tbsp vegan creme fraiche
- ½ tsp sea salt
- 1 tbsp olive oil
- 1 tbsp Crema di Balsamico
- ½ tsp black pepper
- 8-10 mint leaves (finely chopped)
TO PUT IT TOGETHER
- 50 g baby leaf spinach
- 3 tbsp seed mix (Mahler & Co. Chornlipicker)
Instructions
- Preheat the oven with 220C and line a baking tray with parchment paper.
- Slice all the carrots vertically and spread them out on the parchment paper.
- Drizzle with olive oil, sea salt and black pepper. Bake for 25 minutes or until the carrots are baked throughout but not too soft.
- In a bowl, mix the chickpeas, olive oil, lemon juice, mint, paprika, salt, cumin, garlic and pepper.
- To prepare the dressing, mix together the Creme Fraiche, salt, olive oil, crema di Balsamico, pepper and mint.
- Dry roast the seed mix in a pan for 3-4 minutes at medium-high heat. Allow them to cool so they become crunchy.
- Now put together the salad by making a bed of spinach leaves and spiced chickpeas.
- Lay the roasted carrots on the prepared chickpea and spinach bed and drizzle the dressing on top.
- Spread the roasted seeds on top to complete the salad!
Nutrition
Calories: 205kcalCarbohydrates: 47.9gProtein: 4.7gFat: 1.2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 345mgPotassium: 1600mgFiber: 14gSugar: 23.7gVitamin A: 83530IUVitamin C: 29.5mgCalcium: 165mgIron: 1.5mg
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