Chickpea and Avocado Salad with Roasted Carrots

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C.

Step 2

Peel the carrot and slice it into thin rounds. Toss the carrot slices in a bowl with 1 tablespoon of olive oil, salt, pepper, and optional cumin or smoked paprika. Spread them evenly on a baking sheet.

Step 3

Roast the carrots in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.

Step 4

While the carrots are roasting, in a large bowl, combine the cooked chickpeas, cherry tomatoes, and red onion.

Step 5

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.

Step 6

Halve the avocado, remove the pit, and scoop the flesh into the salad. Gently fold to combine, being careful not to mash the avocado.

Step 7

Once the carrots are done roasting, add them to the salad. Drizzle the dressing over everything and toss gently to combine, ensuring the avocado and chickpeas are well coated.

Step 8

Divide the salad between two plates and garnish with fresh cilantro or parsley if desired.