Roasted Carrot, Pepper and Chickpea Salad

Name: Roasted Carrot, Pepper and Chickpea Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 Carrots ((about 1lb) chopped); 1 each Red, Yellow and Green Pepper (chopped); 3 tbsp Canola Oil (divided); 1 1/4 tsp Sumac; 1 clove garlic (minced); 1 can(19oz) Chickpeas (drained and rinsed); 1/4 cup Fresh Parsley (chopped); 2 tbsp Fresh Basil (chopped); 1 tbsp Red Wine Vinegar; 1/4 tsp Each salt and Fresh Ground Pepper

Nov 25, 2015

Roasted Carrot, Pepper and Chickpea Salad

This combination of peppers and carrots is not only colourful but refreshingly tasty with the lemony hit of sumac. You can find it in the spice section of your grocery store.

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Main Dishes, Salads, Side Dishes

Servings servings

Calories 210 kcal

Ingredients

4 Carrots (about 1lb) chopped
1 each Red, Yellow and Green Pepper chopped
3 tbsp Canola Oil divided
1 1/4 tsp Sumac
1 clove garlic minced
1 can(19oz) Chickpeas drained and rinsed
1/4 cup Fresh Parsley chopped
2 tbsp Fresh Basil chopped
1 tbsp Red Wine Vinegar
1/4 tsp Each salt and Fresh Ground Pepper

Instructions

In a large bowl, combine carrots, red, yellow and green pepper wtih 2 tbsp (30 mL) of the oil, sumac and garlic. Spread onto parchment paper lined baking sheet and roast in 400 F (200 C) oven for about 35 minutes or until golden and tender.
Scrape roasted vegetables into a large bowl and combine with chickpeas, basil, remaining oil, vinegar, salt and pepper. Toss gently to combine.

Notes

Tip: Can be covered and refrigerated for up to 2 days. You can serve this salad warm or cold.

Recipe developed by Emily Richards

Nutrition

Serving: 237gCalories: 210kcalCarbohydrates: 25gProtein: 6gFat: 11gSaturated Fat: 1gSodium: 480mgFiber: 8gSugar: 5gVitamin A: 15500IUVitamin C: 37.1mgCalcium: 80mgIron: 1.8mg

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