Roasted carrot & chickpea salad

I love that this ‘salad’ can play half a solid meal, offers great digestive fibre, fills you up and has a good source of protein in the chickpeas and tahini dressing.

Watch the video on Instagram. ❤️

INGREDIENTS
- 1 bunch of kale
- 6 small carrots, quartered lengthways (or 3 large carrots cut in half + 1/4 lengthways)
- 1 tin of chickpeas, drained
- 3 tsp cumin
- Sprinkle of sea salt
- 1 lemon
- 4 tbs greek yoghurt
- 2 tbs tahini
- 2 tbs honey or maple syrup
- 2 cloves garlic, minced
- Olive oil
- Fresh mint, optional for garnish.
- Filtered water to thin dressing out.

METHOD
- Heat oven to 180C (360F)
- Place chickpeas and carrots on oven tray lined with baking paper, sprinkle cumin on top, drizzle with olive oil and sprinkle with salt. Roast in the oven, turning once or twice, until roasted.
- Pull leaves off the stalk and cut or tear into tiny pieces and massage with your hands.
- Mix yoghurt, lemon juice, honey, garlic, tahini + some extra sea salt in a jar and stir or shake until combined. Thin out with 1tbs filtered water a time if it’s too thick. You want a runny consistency.
- Toss half the dressing through the kale until thoroughly coated.
- Lay roast carrots and chickpeas on top and drizzle remaining dressing over.
- Garnish with fresh mint.

This would taste AMAZING with fresh pomegranate seeds, or cranberries, or currants. Add toasted pumpkin seeds on top for some extra pow.

I hope you enjoy.

Al. XX