Roasted Carrot, Pepper And Chickpea Salad
Tip: Can be covered and refrigerated for up to 2 days. You can serve this salad warm or cold.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.halfyourplate.ca.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Spoon
- Spatula
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
More Like This
Roasted Carrot and Chickpea Salad
chopped.com
Chickpea and Roasted Pepper Salad
bonapeti.com
Chickpea and Roasted Pepper Salad
deliciousliving.com
Roasted Carrot, Chickpea And Walnut Salad Recipe
greatbritishchefs.com
Roasted pepper, chickpea and black olive salad recipe
womanandhomemagazine.co.za
Chickpea and Roasted Veggie Salad
ah7.fit
Veggie Loaded Chickpea Salad
halfyourplate.ca
Chickpea, Curry, and Roasted Vegetable Salad
prescribe-nutrition.com