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Roasted Chickpea, Carrot & Pistachio Salad
Shredded carrots with crispy roasted spiced chickpeas, toasted pistachios and a honey lime cilantro vinaigrette
Servings
2
Servings
2
Ingredients
Salad
Dressing
Instructions
  1. heat oven to 450° and line a sheet pan with parchment paper
  2. 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)
  3. roast chickpeas 15 minutes, or longer for crispier
  4. meanwhile, make dressing by pureeing all ingredients in blender or food processor, season to taste with fine salt
  5. to assemble salad toss carrots and chickpeas with desired amount of dressing then top with pistachios, serve immediately
Recipe Notes

Original recipe created by Jerran Boyer
www.healthnutchefs.com