Description
A nutritious and flavorful salad featuring roasted carrots, green lentils, and creamy hummus.
Ingredients
Scale
- 4 medium carrots
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup green lentils
- 2 cups water
- 1 small red onion
- 2 cloves garlic
- 3 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 4 cups mixed salad greens
- 1 can chickpeas
- 2 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1/4 cup water
- 1/2 tsp salt
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Peel and slice the carrots, then toss them in a bowl with olive oil, ground cumin, 1 tsp salt, and black pepper. Spread evenly on the baking sheet.
- Roast the carrots for 25 minutes or until tender and caramelized, turning once halfway through.
- While the carrots roast, rinse the lentils. Combine lentils, 2 cups water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes until tender. Drain any excess water.
- In a food processor, blend chickpeas, tahini, garlic, lemon juice, extra virgin olive oil, 1/4 cup water, and 1/2 tsp salt until smooth, adding more water if needed for a creamy consistency.
- In a large bowl, combine roasted carrots, cooked lentils, sliced red onion, chopped parsley, and mixed salad greens. Drizzle with remaining lemon juice and toss gently.
- Spread hummus on a serving platter or individual plates, top with the carrot and lentil salad, and garnish as desired.
Notes
- This salad is a great source of protein and fiber.
- Feel free to adjust the seasonings to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Roasting, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg