Healthy Roasted Carrots and Chickpea Salad Recipe with Red Pepper Coulis: Bursting with Flavor and Nourishment

Indulge in a burst of flavors and textures with our Roasted Carrots and Chickpea Salad with Red Pepper Coulis recipe. This vibrant and wholesome salad combines the sweetness of roasted carrots, the creaminess of chickpeas, and the tangy allure of red pepper coulis. Packed with nutrients and bursting with color, this salad is a perfect balance of taste and health. Join us as we guide you through the steps to create this delicious and satisfying salad that will impress your taste buds and nourish your body.

Ingredients:

For the Roasted Carrots:

• 4 large carrots, peeled and cut into batons
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
  
  

For the Chickpea Salad:

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

For the Red Pepper Coulis:

• 2 red bell peppers, roasted, peeled, and deseeded
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).

In a mixing bowl, toss the carrot batons with olive oil, cumin, paprika, salt, and pepper until evenly coated.

Arrange the seasoned carrots on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the carrots are tender and slightly caramelized. Set aside to cool.

In a large salad bowl, combine the chickpeas, red onion, cucumber, red bell pepper, and fresh parsley.

In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper. Pour the dressing over the chickpea salad and toss gently to combine.

For the red pepper coulis, blend the roasted red bell peppers, olive oil, minced garlic, lemon juice, salt, and pepper in a blender or food processor until smooth and creamy.

To serve, spread a generous amount of the red pepper coulis on individual plates. Arrange the roasted carrots and chickpea salad on top of the coulis.

Garnish with additional fresh parsley and a sprinkle of paprika if desired.

Serve the roasted carrots and chickpea salad with red pepper coulis as a refreshing and nourishing main course or as a delightful side dish.

Tips:

Customize the salad by adding other vegetables such as cherry tomatoes, radishes, or avocado for extra freshness and variety.

If you prefer a spicier flavor, add a pinch of cayenne pepper or red pepper flakes to the red pepper coulis.

This salad can be prepared in advance. Simply roast the carrots, prepare the chickpea salad, and make the red pepper coulis. Assemble the salad just before serving to maintain its vibrant colors and textures.

Indulge in the delightful combination of roasted carrots, chickpeas, and red pepper coulis with our vibrant and wholesome salad. This recipe offers a perfect balance of flavors and textures, making it a satisfying and nutritious choice for any occasion. Whether enjoyed as a main course or as a side dish, this roasted carrots

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