Roasted vegetables and chickpeas salad with hummus sauce
In a cold-weather salad, roasted vegetables and dark chickpeas with warming spices meet the crunchy salad leaves. Salad dressing is made of hummus! That's right, when the hummus is mixed with mustard...
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Oven
- Paper towel
- Whisk
- Spoon
- Can opener
- Tongs
Ingredients
- 3 carrots
- 1 larger bell pepper
- 1 jar of canned peas (of which chickpeas 260 g)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 tablespoons olive oil
- half a head of Roman or Cosberg salad (about 125 g)
- 2 tablespoons chopped parsley
- 1 cup (200 g) Gourmet Club classic hummus
- 1 tablespoon granular mustard
- 2 tablespoons lemon juice
- 1 tablespoon cold water
- salt, black pepper
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