Roasted Carrot, Pepper and Chickpea Salad
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.
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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