Carrot and Avocado Salad

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Carrot and Avocado Salad

Author: Riley Shaia

Prep time: 10 MinCook time: 25 MinInactive time: 25 MinTotal time: 1 Hour

Ingredients

• 8-10 carrots peeled and cut into rounds
• 1 can of chickpeas (rinsed and drained)
• 1/2 tsp. ground cumin
• Salt and pepper to taste
• 1 avocado, peeled pitted and diced
• 2 tbsp. fresh lemon juice
• 1/4 cup chopped parsley
• 4 cups mixed greens
• Additional homemade or store bougth vinaigrette to taste

Instructions

1. Heat oven to 400 degrees.
2. Place cut carrots, chickpeas, cumin, salt and pepper on a lined baking sheet and toss to combine.
3. Bake the carrot and chickpeas mixture for 25-30 minutes or until roasted and slightly brown.
4. Toss carrots and chickpeas with lemon juice, avocado and parsley.  Add additional salt and pepper to taste as desired.
5. Toss the greens with vinaigrette then place carrot and chickpea mixture over top of the greens and enjoy!

Notes:

Salad can be eaten without greens as a side dish.

Created using The Recipes Generator