Fresh, Shredded Vegetable Salad with Roasted Chickpeas

IMG_4961Summer = salad season.  During the fall and winter it seems harder to get those raw veggies in, and I usually opt for their warmer versions.  So, to have some recipes on hand for the fall I’ve decided to do some experimenting with salads.  Don’t get me wrong, I love the lettuce, diced veggies and dressing combination, but there are so many other options!  Plus, for those days when a salad just doesn’t seem that appealing, switching things up keeps things in the raw vegetable world a bit more interesting.

 This is a really fresh, light salad with a sweet, orange dressing that’s great for a summer evening.  It also only took me about 20 minutes to make, which is so nice! When you’re in a rush but need something nutritious and filling to eat at home or take along, this recipe is great.  I love using shredded vegetables because it makes the salad seem more dense and satisfying as a meal.

IngredientsIMG_4958 (serves 3-4)
1 yellow zucchini
1 red pepper
1 cucumber
1 can chickpeas
1 tbsp turmeric
1 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
1 tsp olive oil
ground chia seeds
2 mandarin oranges
4 tbsp olive oil
2 tsp maple syrup
2 tsp lemon juice
10 fresh basil leaves

Directions IMG_4960

1. Turn oven to 400 degrees

2.  Rinse chickpeas and toss in a bowl with the olive oil, spices, salt and pepper

3.  Bake chickpeas for 25 minutes, or until slightly dried and crispy on the outsides

4.  Meanwhile, shred your veggies!  I used a box grater on its side using the largest grating size.  It creates thin, long strips of veggies.

5.  Arrange in bowls and lightly sprinkle with ground chia

6.  Make your dressing (recipe below)

7.  Take chickpeas out of the oven when they’re ready and distribute onto the vegetables

8.  Drizzle dressing on top and serve!

Dressing (serves 4)

Combine all of the ingredients in a food processor or Magic Bullet type appliance and blend until smooth.  This dressing is very thin.


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