Rainbow Power Salad with Roasted Chickpeas
Total Time
55 minutes
Prep Time
15 mins
Cook Time
40 mins
Rating
4.7 out of 5 stars
(23)
Ingredients
2-4 servings
- 5 Minute Magic Green Sauce for dressing
- 3 large tri-color carrots (one orange, one red, and one yellow)
- 1 medium zucchini
- 1/4 cup fresh basil, cut into ribbons
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Generous sprinkling of salt and pepper
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Preparation
Step 1
Preheat the oven to 400 degrees Fahrenheit. Pat the chickpeas dry with paper towels and toss with the olive oil, chili powder, cumin, and salt and pepper. Arrange in a single layer on a baking sheet and bake for 30-40 minutes, stirring or shaking the pan every once in a while to prevent over browning. The chickpeas are done when they are crispy and golden brown.
Step 2
Shred the vegetables into very thin ribbons or slices using a grater, peeler, mandoline, or spiralizer. After shredding, press the zucchini lightly with paper towels to remove excess moisture. Toss the vegetables with the basil and set aside.
Step 3
Toss the vegetables with a scoop of Magic Green Sauce – start out with about 1/2 cup and add more if needed. Add the roasted chickpeas and toss gently to combine. Arrange the salad into bowls and serve immediately.
Step 4
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Chef's notes
This salad does not keep well once tossed with the sauce. Keep all ingredients separate until ready to serve.
