Turmeric Roasted Chickpea Carrot Salad
by Experience Momentum Nutrition
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1 10-ounce can chick peas
6-7 large rainbow carrots
2 tbsp almond or coconut milk
½ tsp balsamic vinegar
¼ cup olive oil
½ tbsp apple cider vinegar
1 tbsp maple syrup
¼ cup tahini
1 tsp turmeric
½ tsp paprika
¼ tsp garlic powder
Salt and pepper to taste
Preheat oven to 425. Rinse and slice carrots then drain chickpeas.
Place sliced carrots and chickpeas in a large bowl together. Add olive oil, spices and balsamic vinegar.
Toss all ingredients in bowl. Once tossed, lay flat on a greased baking sheet.
Roast for 25-30 minutes, tossing half way.
While carrots are roasting, make the dressing. For dressing, blend the tahini, apple cider vinegar, maple syrup, almond or coconut milk, salt and pepper.
Remove carrots and chickpeas from oven and place in a large bowl. Add dressing on top and toss well. Garnish with parsley and feel free to add more salt and pepper to taste!
RD Tip: Adding freshly cracked black pepper to turmeric can help you improve absorption of its antioxidant and anti-inflammatory power by 2,000%!
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