It’s time to delight your family and guests with this colorful spring rainbow salad. In the recipe you will notice a combination of roasted chickpeas, arugula, carrots, cranberries, avocado and pumpkin seeds with a fantastic dressing with carrots and ginger. Enjoy!<\/p>\n
Ingredients:<\/strong><\/p>\n Ginger and Carrot Dressing:<\/strong> Roasted chickpeas:<\/strong> Salad:<\/strong> Instructions:<\/strong>
\n1 carrot
\n\u00bc cup water
\n4 tbsp extra virgin olive oil
\n2 tbsp apple cider vinegar
\n\u00bd tsp ground ginger
\n\u00bd tsp Himalayan salt<\/p>\n
\n1 \u00bd cup cooked chickpeas
\n3 tbsp olive oil
\na pinch of Himalayan salt
\na pinch of black pepper flakes<\/p>\n
\n2 cups arugula
\n1 tbsp lemon juice
\n2 tbsp extra virgin olive oil
\n1 handful grated carrot
\n1 small beetroot, diced
\n1 avocado, diced
\n2 tbsp dried cranberries
\n\u00bc cup pumpkin seeds
\n1 tbsp sesame seeds
\na pinch of Himalayan salt and black pepper flakes<\/p>\n
\nHeat the oven to 220\u00b0C. In a large baking sheet, to which you have previously put baking paper, arrange the chickpeas and drizzle them with olive oil, salt and pepper. Add pieces of carrot and beetroot. Bake all together for 20 minutes, until the chickpeas are browned and crispy, and the carrots and beetroots soften. Separate the roasted chickpeas and beetroots on the side. After that, place carrots in a blender and add the remaining dressing ingredients – water, olive oil, apple cider vinegar, ginger and salt. Put the dressing in the refrigerator to cool down. Put the arugula in a salad bowl, topped with lemon juice, extra virgin olive oil and a pinch of Himalayan salt. Next, add grated carrots, beetroots, avocado, cranberries, pumpkin seeds and a pinch of black pepper. Drizzle all over with ginger and carrot dressing, and add roasted chickpeas and sesame seeds.<\/p>\n