Rainbow Power Salad Print

Posted on September 25th, 2016
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Power SaladSpiralize carrots and zucchini into this tasty power salad. Top with roasted chickpeas for crunch!

3 large tricolor carrots (I used one orange, one red, and one yellow)
1 medium zucchini
¼ cup fresh basil, cut into ribbons
1 can chickpeas, rinsed and drained
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste

1. Preheat the oven to 400 degrees Fahrenheit.

2. Pat the chickpeas dry with paper towels and toss with the olive oil, chili powder, cumin, and salt and pepper. Arrange in a single layer on a baking sheet and bake for 30-40 minutes, stirring or shaking the pan every once in a while to prevent over browning. The chickpeas are done when they are crispy and golden brown.

3. Shred the vegetables into very thin ribbons or slices using a grater, peeler, or spiralizer. It’s to you how you want the shape of the vegetables to be. After shredding, press the zucchini lightly with paper towels to remove excess moisture. Toss the vegetables with the basil and set aside.

4. Toss the vegetables and the roasted chickpeas gently to combine. Arrange the salad into bowls and serve immediately.

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