Roasted Carrot & Avocado Salad with Curried Chickpeas

Carrots might be my new favorite veggie of all time.  They're delicious raw or else roasted plain or with tons of spices.  Here is an awesome side salad of roasted carrots, avocado, and curried chickpeas that will have your guests coming back for more (so be sure to double the recipe).  The garam masala and curry undertones really make the salad interesting and then it's all tied together with a splash of creamy citrus vinaigrette.  It's the kind of salad you're served at a trendy yet quality farm-to-table restaurant.  Who needs to dine out when you can make it better at home?

PC: Hotforfood 

Roasted Carrot and Avocado Salad with Curried Chickpeas:

Yield: 2-3 side servings

Roasted Carrots:

1 bunch small carrots (trimmed and on the thin side) 

2 tbsp EVOO

1/2 tsp ground ginger

1/2 tsp garam masala

1/4 tsp sea salt

Roasted Curry Chickpeas:

1 can chickpeas

1 tbsp lemon juice

1 tsp EVOO

1/2 tsp curry powder

1/4 tsp paprika

1/4 tsp ground pepper

1/2 tsp sea salt

Creamy Citrus Dressing (makes 1 cup)

3/4 cup cold-pressed olive oil (I used EVOO)

1/2 cup water

1/4 Cup hemp hearts (I did not use this)

1/2 tsp lemon zest

1 lemon, juiced

1/2 orange, juiced

3 tsp agave nectar

1 tsp apple cider vindegar

1/2 tsp dijon mustard

1 garlic clove

1/4 tsp sea salt

1/2 tsp pepper

extra salad ingredients:

1 ripe avocado, sliced

2 cups mesclun greens (or arugula)

ground pepper to taste

Directions: 

Preheat the oven to 400 degrees. Place the carrots on a baking sheet and drizzle with olive oil and rub with ginger, garam masala and sea salt.  Roast for 30 minutes.

Drain and rinse the chickpeas and place on a tea towel.  Rub with another towel to remove the outer skin. Discard skins.  Toss the chickpeas in a bowl with the remaining ingredients and lay out on a baking sheet.  Roast in the same oven (at 400 degrees) for 25-30 minutes, tossing once in the middle until dry and toasted. Be sure to keep an eye on them as they can burn easily. 

Meanwhile, make the citrus dressing by blending all of the ingredients together in a food processor or Vitamix until smooth and creamy.  Be sure to refrigerate for at least 30 minutes before serving. 

When the carrots and chickpeas come out of the oven, prepare for serving since you want to serve it while the carrots are still warm.  Place the carrots on a platter and top with the greens and avocado. Add the roasted chickpeas on top and drizzle with dressing.  

Enjoy.