If you are looking for a healthy and delish recipe to enjoy in between all of the holiday treats then I have just the recipe for you. And I am gonna be a lady boss and tell you that you need this recipe in your life!
Enter my Roasted Chickpea, Carrot and Pistachio Salad, made with crispy curry roasted chickpeas, fresh shredded carrots, toasted pistachios, and a honey lime cilantro vinaigrette. It’s super fresh. It’s super easy. And it’s super quick to make, which is super important during the holiday rush.
Here I use jarred chickpeas and roast them 15 minutes to get them just a little crispy. If you prefer a crispier ‘pea, roast ‘em another 10 minutes or so.
For the carrots, I like to hand shred for the freshest and best flavor. You can buy pre-shredded carrots to make it even easier but, I am telling you, there is no comparison between fresh hand shredded and store-bought carrots. Trust me on this one!
Looking to make this dish a more complete meal? Might I suggest making some basmati rice or quinoa, which also bumps up the protein factor. For quinoa I like this brand. You could also serve it over some leafy greens for extra vitamins A, C, E and K. And while you’re at it, might as well throw in some avocado. I mean, when is adding avocado ever a bad thing? She asks while shrugging her shoulders…
Don’t love curry? Then roast those chicks with za’atar or even just plain turmeric. You can even double the roasted chicks portion of this recipe and keep some for your next “snackmergency”, aka snack emergency.
I use avocado oil for any cooking where food is heated (but that’s another blog post to come!). A high quality extra-virgin olive oil would also work well here.
Pistachios go great with the curry and cilantro in this dish, but toasted cashews would also go well. Or if you are nut free throw in some pumpkin and/or sunflower seeds.
I use lime for the dressing recipe, but fresh lemon juice in place of lime would also go well.
To assemble, toss salad with a little of the dressing and add nuts or seeds at the very last minute for that extra crunch factor.
Be sure to let me know if you make this recipe. You can tag me on Instagram or feel free to leave a comment below.
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- 1 cup jarred or canned chickpeas rinsed and drained
- 1/2 tsp avocado or olive oil plus more below for dressing
- 1 tsp curry powder
- 2 cups coarsely shredded carrots
- 2 tbsp roasted salted pistachios
- 1 clove garlic minced
- 1/4 cup fresh cilantro chopped
- 3 tbsp fresh lime juice
- 2 tsp honey or omit for vegan
- 4 tbsp avocado or olive oil
- to taste fine sea salt
Ingredients
Salad
Dressing
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- heat oven to 450° and line a sheet pan with parchment paper
- spread chickpeas on pan, making sure they are well dried after draining, then toss with 1/2 tsp avocado oil and curry powder (you can season with salt if you use canned chickpeas that are unsalted)
- roast chickpeas 15 minutes, or longer for crispier
- meanwhile, make dressing by pureeing all ingredients in blender or food processor, season to taste with fine salt
- to assemble salad toss carrots and chickpeas with desired amount of dressing then top with pistachios, serve immediately
Original recipe created by Jerran Boyer
www.healthnutchefs.com