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Roasted Turmeric Carrots & Cauliflower Salad with Harissa Chickpeas
Rated 5.0 stars by 1 users
Author:
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!
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
To make Harissa Chickpeas:
- DRAIN chickpeas and rinse. Let dry for 30 minutes on dish towel. (this helps them get crunchy)
- LINE a cookie sheet with parchment paper or foil.
- AFTER chickpeas have dried toss them with 1 tbsp. olive oil and Harissa Spice Blend.
- BAKE at 450° for 30 min, longer if you want extra crispy.
To make Roasted Turmeric Carrots & Cauliflower:
- SLICE carrots and cut cauliflower into florets.
- LINE a cookie sheet with parchment paper or foil.
- TOSS vegetables with olive oil and Ground Turmeric.
- SPREAD evenly onto a baking sheet. Dust with a few grinds of Florida Sunshine Sea Salt Spice Blend.
- BAKE in a 425° oven for 25-30 min.
- LET cool and remove from baking sheet, place into large salad bowl.
- ADD orange slices and sprinkle parsley on top. Enjoy!