Roasted Turmeric Carrots & Cauliflower Salad with Harissa Chickpeas

The Spice & Tea Exchange
Servings

1-2 servings

Prep Time

30 minutes

Cook Time

30 minutes

Incorporating anti-inflammatory superfood Ground Turmeric with a kick of Harissa Spice Blend, and a sweet burst of orange this roasted chickpea salad recipe is simple to make, wholesome, and nourishing. Enjoy this plant-based recipe as a simple side for weeknight dinners or as the main featured dish!
Roasted Turmeric Carrots & Cauliflower Salad with Harissa Chickpeas

Ingredients

  • 1 can (15 oz) chickpeas, drained
  • 3 Tbsp. Extra Virgin Olive Oil, divided
  • 2 tsp. Harissa Spice Blend
  • 4-5 carrots, sliced
  • ½ head cauliflower
  • 2 tsp. Turmeric
  • Florida Sunshine Spice Sea Salt
  • Orange, sliced in quarters
  • 1 handful fresh parsley

Directions

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    1. DRAIN chickpeas and rinse. Let dry for 30 minutes on dish towel. (this helps them get crunchy)
    2. LINE a cookie sheet with parchment paper or foil.
    3. AFTER chickpeas have dried toss them with 1 tbsp. olive oil and Harissa Spice Blend.
    4. BAKE at 450° for 30 min, longer if you want extra crispy.

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    1. SLICE carrots and cut cauliflower into florets.
    2. LINE a cookie sheet with parchment paper or foil.
    3. TOSS vegetables with olive oil and Ground Turmeric.
    4. SPREAD evenly onto a baking sheet. Dust with a few grinds of Florida Sunshine Sea Salt Spice Blend.
    5. BAKE in a 425° oven for 25-30 min.
    6. LET cool and remove from baking sheet, place into large salad bowl.
    7. ADD orange slices and sprinkle parsley on top. Enjoy!
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