Chickpea, Curry, and Roasted Vegetable Salad

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  • 1 ½ cups carrots sliced into coin shapes
  • 1 head cauliflower cut into small florets
  • ¼ cup extra virgin olive oil + 3 tbsp, divided
  • 1 tbsp curry powder
  • 1 ½ tsp sea salt divided
  • ¼ tsp black pepper
  • 1 tbsp honey
  • 1 ½ tbsp fresh lemon juice
  • 1 tbsp fresh cilantro minced
  • 1 can garbanzo beans rinsed and drained
  • 4 cups arugula or spinach
  • Preheat oven to 400°F. Place carrots and cauliflower in a large bowl.
  • In separate small bowl, whisk together ¼ cup of olive oil, curry powder, 1 tsp salt and pepper. Pour onto the cauliflower and carrots, stirring well to coat.
  • Spread the vegetables onto two large baking sheets. Roast for 30 minutes, stirring once, until vegetables are tender and browned. Remove from the oven and let cool slightly.
  • In a large bowl, whisk together the remaining 3 tbsp olive oil, ½ tsp salt, honey and lemon juice for the dressing.
  • Add the chickpeas and greens to the bowl with the dressing and stir well to coat. Top with the roasted vegetables (you could also do this on a serving platter), and stir once again.
  • Serve at room temperature and enjoy!
Make ahead tip: You can roast the vegetables 1-2 days in advance, and make the dressing 4-5 days in advance. Combine other ingredients when ready to serve!
Recipe by Heartbeet Kitchen