Dairy-Free and Nut-Free Spiced Carrot and Chickpea Salad

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Peel the about 450 g of carrots and chop them into bite-sized pieces, about 1.27 cm cubes.
3. 3Drain and rinse the 1 can of chickpeas.
4. 4In a large bowl, combine the chopped carrots and the drained chickpeas. Add the 2 tablespoons of olive oil, 1 teaspoon of cumin, 1/2 teaspoon of coriander, 1/4 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss everything together until the carrots and chickpeas are evenly coated with the oil and spices.
5. 5Spread the spiced carrot and chickpea mixture in a single layer on a baking sheet. Make sure the pieces are not piled on top of each other so they roast evenly.
6. 6Roast in the preheated oven for 20-25 minutes. The carrots should be tender when pierced with a fork and have slightly caramelized edges.
7. 7Remove the baking sheet from the oven and let the roasted carrot and chickpea mixture cool slightly on the baking sheet for about 5 minutes. This helps the flavors meld.
8. 8Transfer the slightly cooled carrot and chickpea mixture to a clean bowl. Add the 2 tablespoons of lemon juice and the 1/4 cup of fresh parsley. Toss gently to combine.
9. 9Serve the salad warm or cold.

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