Ingredients for 5 servings

Salad:

¼ teaspoon garlic salt
¼ teaspoon pepper
¼ to 1/3 cup olive oil
½ teaspoon paprika
½ teaspoon balsamic vinegar
1 teaspoon ground turmeric
6-7 large Rainbow carrots
15 ounce can drained chickpeas
Crushed red pepper, to taste (optional)
Fresh parsley

Apple Cider Tahini Dressing:

¼ cup tahini or almond butter
¼ teaspoon cumin, optional
¼ teaspoon mustard powder, optional
¼ teaspoon sea salt
½ tablespoon apple cider vinegar
1 tablespoon maple syrup
2-3 tablespoons warm almond milk (or coconut milk)
Dash of black pepper

Directions

Preheat oven to 425F. Rinse and slice carrots then drain chickpeas.

Place in large bowl together. Add the rest of your oil, spices and balsamic vinegar.

Toss everything to combine and lay flat on greased baking sheets.

Roast for 25-30 minutes, turning half way.

Remove and sprinkle with a bit of sea salt and crushed pepper.

While carrots are cooking, make the dressing by blending all ingredients together in a food processor or blender. Adjust sweetness or creaminess to your liking. You can thin it out with more vinegar or oil, or make a more creamy thick texture by adding more tahini.

Place carrots and chickpeas in a large serving bowl.

Add your preferred amount of dressing on top.

Toss everything together and garnish with parsley.