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Tumeric Roasted Carrot Chickpea Salad

Turmeric Roasted Chickpea Carrot Salad with Apple Cider Tahini Dressing {Vegan}

  • Author: Lindsay Cotter
  • Total Time: 35 minutes
  • Yield: 3-5 depending on if you want it as meal or side dish 1x


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.


Units Scale
  • 67 large rainbow carrots
  • 10 ounce can chickpeas, drained
  • 1/4 to 1/3 cup olive oil
  • 1/2 teaspoon balsamic vinegar
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • optional crushed red pepper
  • Fresh parsley

For the Apple Cider Tahini Dressing:

  • 1/4 cup tahini or almond butter
  • 1/2 tablespoon ACV (Apple Cider Vinegar)
  • 1/4 teaspoon sea salt
  • 1 tablespoon maple syrup
  • dash of black pepper
  • 23 tablespoon warm almond or coconut milk
  • Optional mustard powder 1/4 teaspoon or 1/4 teaspoon cumin


  1. Preheat oven to 425F. Rinse and slice carrots then drain chickpeas.
  2. Place in large bowl together. Add the rest of the oil, spices, and balsamic vinegar.
  3. Toss all together. Lay flat on greased baking sheets.
  4. Roast at 425F for 25-30 minutes, turning half way. While carrots are roasting, make the dressing (directions below).

For the Dressing:

  1. 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:

  1. Remove carrots from oven and sprinkle with a pinch of sea salt and crushed pepper.
  2. Place roasted carrots and chickpeas in large serving bowl.
  3. Add dressing on top (as much or as little as you desire).
  4. Toss all together and garnish with parsley.


  • 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 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


  • 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