Carrot season is almost here in Colorado, so we knew we just had to share this recipe with you! We’ve been loving the “fancy” rainbow carrots from the farmer’s market, but any whole carrots will do for today’s recipe.
Carrots are high in eye-healthy Vitamin A, as well as energy-boosting B vitamins, and healthy antioxidants.
If you are a fan of roasting carrots like we are, you’re going to love our Roasted Carrot and Chickpea Arugula Salad! Roasting carrots brings out the flavor and sweetness even more, and makes a simple dish feel just a little bit fancy. This salad features simple roasted carrots and chickpeas, a creamy tahini drizzle, tangy arugula, and fresh dill – all combined to create a dish sure to delight your tastebuds.
This cleanse-friendly recipe has been a go-to for Jules this summer because she always has carrots on hand and has been growing arugula and dill. It’s always special when you make a meal featuring ingredients you’ve grown yourself, and this recipe is the perfect dish to feature your garden’s late summer bounty.
Do you have a favorite garden veggie you’d like us to feature in an upcoming recipe? Let us know in the comments below!
Roasted Carrot and Chickpea Arugula Salad
Yield: 4 salads
Ingredients for Roasted Carrots:
10-12 whole carrots, peeled or unpeeled (your choice)
2 TB olive oil
⅓ tsp Himalayan pink salt
Ingredients for Roasted Chickpeas:
A few cracks of freshly ground black pepper
1 can chickpeas, drained and rinsed
1 TB olive oil
¼ tsp Himalayan pink salt
Ingredients for Tahini Drizzle:
2 TB raw tahini
2 TB apple cider vinegar (or freshly squeezed lemon juice)
3 TB olive oil
2 small cloves garlic, minced
1 TB water (or more if needed to thin)
½ tsp Himalayan pink salt
Ingredients for Salad:
6 cups arugula
¼ cup fresh dill, chopped
Line two sheet pans with parchment paper and preheat the oven to 400 degrees.
To roast the carrots, toss in olive oil and salt, and spread out on a sheet pan in one layer. Roast for 20-25 minutes, tossing them at the halfway point, until they are caramelized and lightly golden. Set aside.
To roast the chickpeas, toss in olive oil and salt, and spread out on a sheet pan in one layer. Roast for 30-35 minutes, tossing them at the halfway point, until crisp. Set aside.
To make the dressing, combine all ingredients in a bowl and whisk with a fork until smooth and creamy.
To assemble the salad, place arugula on each plate, top with warm roasted carrots and chickpeas, tahini drizzle, and a generous amount of fresh dill.
If you liked this recipe and would like to learn more about the Conscious Cleanse, we invite you to join our online community! As a welcome-gift, we’ll send you our Taste of the Conscious Cleanse Free eCookbook, a collection of more of our favorite recipes!
Jo Schaalman and Jules Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.
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