Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 4 servings

Ingredients

  • 4 Carrots (about 1lb) chopped
  • 1 each Red, Yellow and Green Pepper chopped
  • 3 tbsp Canola Oil divided
  • 1 1/4 tsp Sumac
  • 1 clove garlic minced
  • 1 can(19oz) Chickpeas drained and rinsed
  • 1/4 cup Fresh Parsley chopped
  • 2 tbsp Fresh Basil chopped
  • 1 tbsp Red Wine Vinegar
  • 1/4 tsp Each salt and Fresh Ground Pepper

Instructions

  • In a large bowl, combine carrots, red, yellow and green pepper wtih 2 tbsp (30 mL) of the oil, sumac and garlic. Spread onto parchment paper lined baking sheet and roast in 400 F (200 C) oven for about 35 minutes or until golden and tender.
  • Scrape roasted vegetables into a large bowl and combine with chickpeas, basil, remaining oil, vinegar, salt and pepper. Toss gently to combine.
Nutrition Facts
Roasted Carrot, Pepper and Chickpea Salad
Serving Size
 
237 g
Amount per Serving
Calories
210
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Sodium
 
480
mg
21
%
Carbohydrates
 
25
g
8
%
Fiber
 
8
g
33
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
Vitamin A
 
15500
IU
310
%
Vitamin C
 
37.1
mg
45
%
Calcium
 
80
mg
8
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Tip: Can be covered and refrigerated for up to 2 days. You can serve this salad warm or cold.
Recipe developed by Emily Richards

Related recipes

Grilled Pineapple Salsa
Roasted Mashed Potatoes
Slow Cooker Carrot Leek Lentil Soup
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.