This week was the first unofficial big salad challenge! It’s this week’s brand new YouTube episode and it was a fierce one. The plan was to go healthy-ish seeing as it’s January, but as you can see these salads ended up full of fried stuff, creamy dressings, and totally over-cooked vegetables (kind of).
But I do think my roasted carrot and avocado salad with curried chickpeas came together beautifully.
Besides, the point of the big salad challenge was to make a hearty big salad… duh! Check out how it all went down right now!
If you’re wondering how to make the cassava bacon caesar salad, here it is!
roasted carrot & avocado salad with curried chickpeas
This roasted carrot and avocado salad is balanced perfectly with crispy curried chickpeas and a creamy citrus dressing! Offer it up as a side or a hearty main dish.
Ingredients
roasted spiced carrots
- 1 bunch carrots
- 2 tbsp olive oil
- 1/2 tsp ground ginger
- 1/2 tsp garam masala
- 1/4 tsp sea salt
roasted curry chickpeas
- 1 15 oz can chickpeas
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1/2 tsp curry powder
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt
creamy citrus dressing (makes about 1 cup)
- 3/4 C cold-pressed olive oil
- 1/8 C water
- 1/4 C hemp hearts
- 1/2 tsp lemon zest
- 1/2 tsp orange zest
- 1 lemon, juiced
- 1/2 orange, juiced
- 3 tsp agave nectar
- 1 tsp apple cider vinegar
- 1/2 tsp dijon mustard
- 1 garlic clove
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
salad
- 1 avocado, sliced
- 2 C mesclun salad greens
- ground black pepper, to taste
Instructions
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Preheat oven to 400°F.
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Place the carrots on a baking sheet or in a roasting pan and drizzle with olive oil and rub with ground ginger, garam masala, and sea salt.
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Roast for about 30 minutes or until golden brown and caramelized.
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Drain and rinse the chickpeas from the can and place on a tea towel or paper towel. Rub another paper towel along them with your hands to remove the excess outer skin. You’ll see many cloudy chickpea skins on the towel. Pick through and discard them.
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Toss the chickpeas in a bowl with the remaining ingredients and lay out onto a baking sheet. Roast in the oven set to 400°F for approximately 30 minutes or until toasted and dry. Baking time may vary, so keep an eye on them.
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Meanwhile, make the creamy citrus dressing while you’re roasting the carrots and chickpeas. Blend all the dressing ingredients together in a high-powered blender until smooth and whipped. Refrigerate the dressing for at least 30 minutes before serving. This dressing will last 2 weeks in the fridge. It may need to be diluted and re-blended if it’s separated or became more solid in the fridge due to the cold pressed oil.
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When the carrots and chickpeas come out of the oven, prepare the salads for serving. You want to serve it while the carrots are still warm. Place the carrots on a platter or plate, then top with mesclun greens, and avocado slices. Add roasted chickpeas on top and drizzle with dressing as desired. Serve immediately.
Recipe Notes
I find the carrots that aren’t massively thick, but more natural looking and thin, work best for this especially if you want to roast them whole. I washed them thoroughly and didn’t peel them. Trim most of the green tops off but leave a little bit at the top for a rustic look.
9 thoughts on “roasted carrot & avocado salad with curried chickpeas”
This looks incredibly tasty! Will give it a try!!
https://www.unnatisilks.com/
Hey guys! I’m trying to work my way into becoming vegan I discovered you’re recipes on YouTube and I’m hooked! I’ve already made 3 recipes ! Thank you for making such easy delicious recipes! I was wondering if you would be so kind as to give us some ideas on how to use nutritional yeast. I bought a jar for a recipe a while ago (that came out so-so) and haven’t found a way to incorporate it yet! I know you guys would come up with something amazing 🙂
Thank you for sharing this! I actually tried it over the weekend, and loved it. Carrot and avocado taste really good together. I usually add some yogurt whenever I make a carrot salad, but I followed your recipe exactly the way you’ve mentioned it, and the result was fabulous.
so glad you liked it! Thanks!
Thank you for sharing this. I’ve always wanted to use chickpeas an an ingredient in a salad, and happy to have found your recipe.
awesome. Thanks! Hope you enjoy it
Hello!
Just came across your beautiful website and I have to say that I’m an instant fan. Your recipes are fantastic! Thank you for sharing. Off to the kitchen now. 😉👍
Greetings Lauren,
I don’t have hemp hearts where I live, could you kindly suggest a substitution? Thank you in advance.
Diana
you can add anything crunchy – maybe sunflower seeds?