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 no salt added, 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, parsley, basil, remaining oil, vinegar, salt and pepper. Toss gently to combine.
Estimated Cost Per Serving:
Nutrition Facts
Roasted Carrot, Pepper and Chickpea Salad
Per
 
237 g
Calories
210
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
25
g
8
%
Fibre
 
8
g
33
%
Sugars
 
5
g
6
%
Protein
 
6
g
12
%
Sodium
 
395
mg
17
%
Vitamin A
 
15500
IU
310
%
Vitamin C
 
37.1
mg
45
%
Calcium
 
80
mg
8
%
Iron
 
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot

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

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