Turmeric Spiced Chickpeas & Rainbow Carrots
The Vegetarian Recipe Adventure continues with this simple roasted vegetable dish, that is also Vegan! This spicy roasted combo is drizzled with almond butter vinaigrette that is creamy, sweet and will have you craving more.
I have been trying new vegetarian recipes to help me eat more beans, peas, lentils. Though I am not #vegetarian I cannot deny the health benefits associated with eating pulses (beans, peas, lentils).
How it came to be. Well, I purchased rainbow carrots at the farmers market last week, and thought, what do I do with these? I searched on pinterest, online, on instagram and it wasn't till I discovered that I had a can of chickpeas that the wheels really started turning, and the dish was created with some inspiration from Cotter Crunch.
This recipe has 2 parts. The first part is the roasted chickpea and carrot mixture, and the second part of the almond butter vinaigrette. Let's do the chickpeas first.
INGREDIENTS (for chickpeas/carrots)
6-7 large Rainbow carrots (or just orange, but rainbow is fun)
10 ounce can drained chickpeas
1/3 cup olive oil
1/2 tbsp balsamic vinegar
1 tsp ground turmeric
1 tsp paprika (smoked paprika is so good too!)
1/4 tsp garlic salt
1/2 tsp ground pepper
optional crushed red pepper
Fresh parsley for garnish after
(for almond butter vinaigrette)
1/4 cup almond butter
2 tbsp ACV (Apple Cider Vinegar)
1 tbsp maple syrup or honey (if not vegan)
dash of black pepper
4 tbsp warm almond or coconut milk
Preheat oven to 425F. Rinse and slice carrots (I did not peel them, just cleaned) then drain and rinse chick peas.
Place in large bowl together. Add oil, spices, and balsamic vinegar, toss well
Lay flat on parchment lined baking sheets.
Roast at 425F for 30 minutes, turning half way.
While the veggies roast, make the almond butter vinaigrette.
Combine all of the ingredients for the vinaigrette in a mason jar, and shake really well, add more almond milk or water if it is thicker then you like.
When roasted veggies and chickpeas are done, drizzle them with the vinaigrette and top with fresh chopped parsley.
Store the roasted mixture in a Tupperware container for 5 days in the fridge, and the almond butter vinaigrette in the mason jar, use it as needed. Here are some ways to use the recipe:
Eat it warm as a side dish
Put it on top of lettuce, kale or spinach as a meatless salad topper
Add it to your tacos for a different flavor
When you make this recipe, please send me pictures of your creations, I love seeing what you all come up with!
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