AuthorMariaCategoryDairy-Free, Fall, Gluten-Free, Main Dish, Nut-Free, Salads, Summer, Vegan, Vegetarian
Preheat oven to 400F. Line a large baking sheet with parchment paper or with a reusable silicone mat.
Spread the chickpeas and carrot pieces on the baking sheet, keeping them separated from each other as much as possible. Drizzle the oil and spices over everything and toss to coat. Roast for 30 minutes, tossing every 10 minutes, until the chickpeas are browned and crisp and the carrots are soft. Set the chickpeas aside to cool. Transfer carrots to a blender or food processor (I used my food processor after shredding the vegetables for the salad in order to use less dishes!)
In a blender or food processor, combine roasted carrots and remaining dressing ingredients. (If using a food processor, shred the salad veggies first and reuse for dressing.) Blend or process the dressing until smooth. Set aside.
Add rinsed millet to a dry, medium-sized pot. Over medium heat, toast millet for 1-2 minutes. Add water, stir, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes, until liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes. Remove lid and fluff with a fork. Set aside.
Place the kale leaves in a large bowl and drizzle with lemon juice, oil, and a few pinches of coarse salt (this will help break down the leaves as you massage them). Use clean hands to massage the leaves until they become soft and begin to break down, reducing the volume by about half.
Add remaining salad ingredients (except avocado) and toppings to bowl, along with the toasted millet. Drizzle generously with the roasted carrot dressing (I used it all) and toss to combine and coat all ingredients. Serve with avocado and crunchy chickpeas and any leftover dressing. Enjoy!
(adapted from original recipe by Love & Lemons)
Ingredients
Directions
Preheat oven to 400F. Line a large baking sheet with parchment paper or with a reusable silicone mat.
Spread the chickpeas and carrot pieces on the baking sheet, keeping them separated from each other as much as possible. Drizzle the oil and spices over everything and toss to coat. Roast for 30 minutes, tossing every 10 minutes, until the chickpeas are browned and crisp and the carrots are soft. Set the chickpeas aside to cool. Transfer carrots to a blender or food processor (I used my food processor after shredding the vegetables for the salad in order to use less dishes!)
In a blender or food processor, combine roasted carrots and remaining dressing ingredients. (If using a food processor, shred the salad veggies first and reuse for dressing.) Blend or process the dressing until smooth. Set aside.
Add rinsed millet to a dry, medium-sized pot. Over medium heat, toast millet for 1-2 minutes. Add water, stir, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes, until liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes. Remove lid and fluff with a fork. Set aside.
Place the kale leaves in a large bowl and drizzle with lemon juice, oil, and a few pinches of coarse salt (this will help break down the leaves as you massage them). Use clean hands to massage the leaves until they become soft and begin to break down, reducing the volume by about half.
Add remaining salad ingredients (except avocado) and toppings to bowl, along with the toasted millet. Drizzle generously with the roasted carrot dressing (I used it all) and toss to combine and coat all ingredients. Serve with avocado and crunchy chickpeas and any leftover dressing. Enjoy!
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