Chickpea salad with roasted vegetables
This is one of my go to salads. Quick and easy chickpea salad when you need something tasty. It works well with fish or meat if you want an added protein boost.
Ingredients
160 grams Red Onion (chopped)
3 Carrot (medium, chopped)
2 grams Avocado Oil or olive oil
Sea Salt & Black Pepper (to taste)
4 grams Cilantro (chopped)
15 millilitres Lemon Juice
1 Garlic (cloves, minced)
600 milligrams Chili Flakes or fresh chillies.
30 millilitres Extra Virgin Olive Oil
218 grams Chickpeas (drained, rinsed)
142 grams Roasted Red Pepper
Directions
Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
Place the carrot and red onion on the baking sheet. Cover lightly with avocado oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes or until the vegetables are cooked.
Iin a small bowl, mix together the cilantro, lemon juice, garlic, chili flakes, and olive oil. Season with salt and set aside.
Place the chickpeas, roasted red pepper, carrot, and red onion on a plate. Top with the cilantro. Enjoy!
