Roasted Carrot, Pepper And Chickpea Salad - Half Your Plate
Tip: Can be covered and refrigerated for up to 2 days. You can serve this salad warm or cold.
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
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