Roasted Carrot and Chickpea Salad with Miso Ginger Dressing
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 2
Ingredients
For the roasted carrots and chickpeas:
  • 2 cups chopped carrots (bite-sized)
  • 1 1/2 cups cooked chickpeas (1 14-oz can)
  • 1 tsp olive oil
  • sprinkle of salt and pepper
For the dressing:
  • 2 Tbsp white miso paste
  • juice of 1 lemon (3-4 Tbsp)
  • 1/4 cup water
  • 2 cloves garlic, peeled and roughly chopped
  • 2-inch piece of ginger, peeled and sliced
  • 1 Tbsp olive oil
  • 1 tsp honey (optional, add if dressing is too sour for you)
For the salad:
  • 1/2 bunch curly kale, washed and torn into bite-sized pieces
  • handful of bean sprouts (optional)
Instructions
  1. First, roast the vegetables. Preheat oven to 450. Toss carrots and chickpeas with olive oil and sprinkle with salt and pepper. Spread on a lined baking sheet, taking care to spread the carrots in a single layer. Roast until carrots are beginning to brown and chickpeas are crispy, 20-25 minutes, stirring once halfway through.
  2. Meanwhile, prepare the dressing by blending ingredients (miso through olive oil) together, or mincing finely and whisking. Taste and add in the honey if the dressing is too sour for you.
  3. Pour half of the dressing over the kale and massage into the leaves with your hands to soften them.
  4. To serve, layer kale, optional bean sprouts, and roasted carrots and chickpeas. Top with remaining dressing.
  5. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/04/roasted-carrot-and-chickpea-salad-with-miso-ginger-dressing/