Carrot salad with turmeric roasted chickpeas, rainbow carrots, and tangy apple cider tahini dressing. It’s a vegan salad with a golden glow! This roasted chickpea salad recipe is simple to make, wholesome, and nourishing. Enjoy this plant based recipe as a main meal or a healthy gluten free side dish to pass around the table. You choose!
I like color. Can you tell? Much like this Turmeric Roasted Chickpea Carrot Salad. Deep yellows, orange, red, purple. You name it. They somehow exuberant (my new favorite word) boldness, yet remain comforting and warming.
This is why I also ADORE FALL. Those colors. Not only in food, but in the environment around us. The leaves are changing, the sun light and sun set colors are changing, the air is changing. It’s almost like the FALL season is saying “HEY, LOOK AT ME! I’m a bad ass mother earth magician. Watch and see what I can do.” Boldness; that rich colorful boldness BLOOMS…. then BOOM, it’s gone. Going going going gone.
Where am I going with this? How in the world does it relate to a vegan carrot salad recipe? And with a creamy tart Apple Cider Tahini dressing I might add.
Well…. I like to think that our health, our bodies, our all around wellness in general, is much like Fall. Unless we GO BOLD. Unless we don’t let some things die off, Unless we don’t accept CHANGE, let alone embrace CHANGE, then we won’t live up to our full potential. Yep, deep thoughts on a Monday Ya’ll.
How to make Turmeric Roasted Chickpea Carrot Salad (1 minute video)
But this turmeric roasted chickpea carrot salad has me up to my elbows in warm fuzzy thoughts. You think I lie, I don’t. Good food, real food, beautiful bowls of food… that pure God Given Earth nourishment. It does that to me. It makes me stop and think about the season of nourishment we are in. And ya’ll, after a harsh dry Summer season, I am feeling parched. I want to sip on FALL slowly and all it’s flavor.
A comforting, nourishing, bold flavor. A kind of boldness that takes care of one another (and ourselves), while still allowing us to be vulnerable. That’s nourishment for the body and mind. The kind that allows balance.
Yes, balance is boldness. Rich dark chocolate caramel goodness is totally allowed. It’s right up with there with bowls of vegan curried soup and hearty stews. Do you notice those colors in those recipes? They are bold, rich, and deep. Ohhhh.. ponder that. Just sayin…
But back to the roasted chickpea salad…
I promise you I had no intention of getting all corny on a vegan holiday side dish recipe. Nope. Totally had a “ROASTED TURMERIC ON ALL THE THINGS” post planned.
I had this golden spice set up for bragging and then some. But then I woke up on a Sunday morning, coffee in hand, and began to think more about extending my season of self investment. It’s a season of change ya’ll. BIG BOLD change.
Not so much in my little space on the web, but in myself, in my marriage, and in the relationships I care deeply about. They need more depth and attention. Ahh… there, vulnerability. I said it. Change from the inside out.
Much like the Turmeric Roasted Chickpea Carrot Salad.
This “glowing” vegan salad. Oh ya’ll, there’s more to it than just a healthy side dish.
Health benefits of carrots and tumeric
There are nutrients in rainbow carrots. There are vitamins, minerals (think anti-inflammatory properties and plant based Iron), healthy fats, antioxidants, and so on and so on.
Yes, a dish that will change you from the inside out. Okay, I totally slipped in the nerdy nutrition talk. Mwahahaahahaha!
Is eating carrots everyday good for you?
Carrots are healthy, but it’s best for the carrot salad to be orange and not your face. Yes, it’s true… too much of a good thing. All of that beta carotene can actually make your skin turn orange!
Is too much tumeric bad for you?
Fortunately, eating too much tumeric won’t have negative effects on your skin like overdosing on carrots will. However, too much tumeric, may cause an upset stomach, nausea, or dizziness.
And you know what? That big bold bowl of golden NOURISHMENT is just waiting to be devoured! Creamy Tart Cider tahini dressing and all. Because every bad ass bowl of boldness needs a soft”glow.”
Ready, set…. begin the inner Fall transformation now! haha. In other words, I’ll shut my corny Cotter self up and get to the carrot salad recipe. Mmmm k?
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Turmeric Roasted Chickpea Carrot Salad with Apple Cider Tahini Dressing {Vegan}
- Total Time: 35 minutes
- Yield: 3–5 depending on if you want it as meal or side dish 1x
Description
This roasted chickpea carrot salad is a great vegan dish for holidays. Quick to make and full of healthy fat, fiber, and plant based protein.
Ingredients
- 6–7 large rainbow carrots
- 10 ounce can chickpeas, drained
- ¼ to ⅓ cup olive oil
- ½ teaspoon balsamic vinegar
- 1 teaspoon ground turmeric
- ½ teaspoon paprika
- ¼ teaspoon garlic salt
- ¼ teaspoon pepper
- optional crushed red pepper
- Fresh parsley
For the Apple Cider Tahini Dressing:
- ¼ cup tahini or almond butter
- ½ tablespoon ACV (Apple Cider Vinegar)
- ¼ teaspoon sea salt
- 1 tablespoon maple syrup
- dash of black pepper
- 2–3 tablespoon warm almond or coconut milk
- Optional mustard powder ¼ teaspoon or ¼ teaspoon cumin
Instructions
- Preheat oven to 425F. Rinse and slice carrots then drain chickpeas.
- Place in large bowl together. Add the rest of the oil, spices, and balsamic vinegar.
- Toss all together. Lay flat on greased baking sheets.
- Roast at 425F for 25-30 minutes, turning half way. While carrots are roasting, make the dressing (directions below).
For the Dressing:
- Blend all ingredients together in food processor or blender. Adjust sweetness or creaminess to your liking. You can thin it out with more vinegar or oil, or make more creamy and thick texture by adding more tahini.
Salad Assembly:
- Remove carrots from oven and sprinkle with a pinch of sea salt and crushed pepper.
- Place roasted carrots and chickpeas in large serving bowl.
- Add dressing on top (as much or as little as you desire).
- Toss all together and garnish with parsley.
Notes
- Any type of carrot or color will work.
- The apple cider tahini dressing is optional but very good. You can use almond butter in place of the tahini if desired. Just make sure its natural and creamy.
Nutrition
- Nutrition shown is based on salad without dressing. If you add dressing it’s closer to 275 -300 calories depending on if you want to use it as a side dish or main meal.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: salad
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 231
- Sugar: 5.4g
- Sodium: 272.7mg
- Fat: 15.2g
- Saturated Fat: 2.1g
- Carbohydrates: 21g
- Fiber: 6.5g
- Protein: 4.7g
- Cholesterol: 0mg
Keywords: roasted garbanzo beans, carrot salad recipe, plant based recipe, vegan salad, gluten free meal
If Wednesdays are my Brain Boosting Paleo Recipe posts, then maybe Monday’s should be my Vegan Meatless mood boosting posts. Ya, I like that! Spicin’ things up. Pun intended… always.
Who’s ready to grab a spoon and “glow”?
What’s your favorite colorful dish? Ever tried Turmeric Roasted Vegetables?
[Tweet “A Salad that GLOWS! #Vegan Turmeric Roasted Chickpea Carrot Salad with Apple Cider Tahini Dressing “]
Cheers!
MORE EASY GLUTEN FREE EASTER RECIPES HERE!
This recipe is part of our Easy Gluten Free Easter Recipes collection. Check it out!
I dont understand how this recipe as 3 stars. I have been making it for years and I love it. Adapting it tonight to make it into a meal. 🙂
★★★★★
Thank you Alexandria! That means so much! How did you prepare it as a meal? We like to add roast chicken
I love this recipe so much, sometimes my husband gets sick of how often I make it haha!!! It is beyond delicious!
★★★★★
Haha I love that Dani! Thank you
Favorite way to cook chickpeas. I’ve probably made this recipe 20 times since I found it last year. Great for any time of the year 🙂
★★★★★
Hi. I made this recipe this evening for a potluck and doubled it to take to a luncheon tomorrow. Alas, I feel like it fell flat. I thought it needed more spice as I was making it, so diced up a pkg of tofu and dredged it in chickpea flour, a bit of nutritional yeast and spices. Right before roasting the carrot mixture, mixed the tofu in. The outlook is great – with the variety colors of carrots and herbs. With the batch left over, am planning to make it into a quiche with blended garbanzo flour, tofu and almond milk.
So good, Lindsay!! I served the roasted veggies on top of a bed of lettuce and baby kale with dressing and goat cheese on top. Sublime!! My husband tried it and said, “I could live without meat.” Winner recipe!!! 😀
★★★★★
Wonderful! So glad Jess. Love the idea of serving with kale!
Thank you Jessica! So glad you enjoyed it. And I love that husband said that. OMG what a statement to record. WOOHOO!
I made this today. The dressing was very nice, but the rest wasn´t. It lacked flavour and I think I will try to make it again, but just double all of the spices.
★★
Oh no, the carrots and chickpeas weren’t? Let me know how I can help.
This salad is absolutely wonderful. The flavours blend so well that it’s hard to stop eating it. Even though it would be a great fall dish, it is supposed to be spring here and it snowed a bit during dinner, so this totally hit the spot. Can’t wait to have leftovers for lunch tomorrow. Thanks for another great recipe!
★★★★★
Oh thank you vivian! I am so glad you enjoyed it as well. I am always making that dressing. 🙂
I’m trying to incorporate more turmeric into my food so I had to give this recipe a try.
It was absolutely delicious – I also added parsnips which gave it a nice flavour as well. This was SOOO GOOD that I didn’t even need the dressing. Another winner – thanks so Lindsay!
Oh I’m so happy to hear! Thanks Xena
Is this good cold? I want to make this for a class presentation on Vitamin A.
For sure! I eat it hot or cold
Ah, when it comes to color, I’m totally the same! The more, the merrier! Anyhow, this salad looks fantastic! Salads don’t necessarily have to have lettuce 😉 the color palette of the carrots is just wonderful!
This looks gorgeous! I would obviously serve this warm, but I’m considering making it in advance. Is it worth serving it cold?
I think it is! I loved the flavors. Try it and let me know!
So I placed my carrots and chickpeas in the fridge overnight mixed with the oil and spices, made the dressing in advance, and ended up roasting the salad on Christmas morning, then drizzled the dressing on top. I served it warm/room temp and it was awesome. Then I ate the leftovers cold and that was just as awesome!
oh that sounds awesome! a good leftover salad is key! haha
So many of my favourite ingredients in one delicious salad! The weather has been all sorts of weird here lately and the cooler temperatures still have me craving warm meals so I have to try this before it gets too hot!
Your posts exude color and happiness. Bring on the bold blooms. 🙂
Sooo beautiful, and so perfect for this season. Those carrots are almost too pretty to cut up and eat!
I want to make your dressing as it sounds amazing!
Question: I have purchased numerous bottles of the Organic Tahini Paste from TJ’s and I have noticed that the consistency in salad dressings changes when I use it. First I tried making a lemon tahini vinegrette and it literally curdled the tahini. Then I tried making another Maple Tahini Salad Dressing and it is SO THICK (and thickens more when refrigerated) that I can’t get it out of the bottom of my Mason Jar Salad. Is this organic Tahini paste different than the other Tahini they sell at TJ’s that is in the refrigerator section? Thank you!
so the one I use is actually in the Indian/Asian section. Joyva brand. It seems to be thinner. Or whole foods has one. You will need to thin it out still but it didn’t harden in the fridge. Hope that helps!
I love fall for the colours too. And the flavours <3 I've never had rainbow carrots before, but this dish is just gorgeous! I'm definitely ready to grab my spoon 🙂
i’m kind of obsessed with the purple ones. LOL!
I really really really want to eat this. Sounds SO good, Lindsay!
It’s calling your name – haha!! Thanks, Aimee!
THE COLORS!!!!!!!!!!!! THE CARROTS!!!!!!!!!!!! I love turmeric & so good for you!
Yes, yes, yes! So much to love!
Ohhhh… I need so glow this week. I woke up with a scratchy throat and am currently willing myself not to be sick. FML. Also, I have a giant bag of brussels that I think would be amazing in this sauce. Mmmm…
oh i bet travel caught up to you. Ugh, the worst. Feel better friend. Get your glow on!
I love anything with turmeric and tahini! This looks phenomenal!
thanks friend!
This whole dish has me glowing from the inside out without even eating it yet 🙂
hehe yea!
All the color! I’m a huge fan of veggie side dishes, and these rainbow carrots are gorg! Plus, that turmeric-tahini dressing? So cleansing and healthful! Definitely the perfect dish for alllll the chilly days and nights!
i so agree! cleansing in the most natural soul healing way! ahh love it!
I’m having a moment with tahini sauce and roasted veggie bowls (plus beans), so this is right up my alley. Can’t get enough! Now I want to try your version…
I can’t get enough of this either! Hope you do try it, Blair! Let me know what you think! Thanks!
These colors are gorgeous! Love those rainbow carrots, I buy them every week from TJ’s! This salad has all the goods and would be a perfect plant-based lunch! YUM 🙂
Isn’t Tj’s the best?! YES!!
YESSSS pinning!! What is it about ti-colored carrots that just make them SO much better? This is such a pretty dish to bring to a party (or make yourself and eat the whole thing without sharing) 😉
Thanks, Chrissa!
I know what you mean! Maybe it’s the idea of we eat with our eyes first? Their flavor lives up to their beautiful colors for sure! And yes, share or no sharing is totally allowed – haha!!
Oh yum! That dressing I must try and the salad too
Thanks, Megan! Let me know what you think!
SO speaking of glowing, I never actually had carotemia (where you turn orange from the Beta-carotene) but I did at one time take on a bit of an orangey hue, and apparently my BIL actually did!