Ingredients:
6–7 large Rainbow carrots sliced (or what you have on hand)
1 can chickpeas drained
4 Tbsp. olive oil
1/2 tsp Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup
2 Tbsp. Bittersweet Herb Farm Spices of India Seasoning
For the Apple Cider Tahini Dressing:
¼ Cup tahini
1 Tbsp. Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup
Salt and Pepper to taste
2–3 Tbsp. warm almond or coconut milk
1 tsp Bittersweet Herb Farm Spices of India Seasoning
Fresh Parsley for garnish
Directions:
Preheat oven to 425 F.
In large bowl add carrots, chickpeas, olive oil, Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup and the Bittersweet Herb Farm Spices of India Seasoning
Toss all together. Lay flat on greased baking sheets.
Roast at 425 F for 25-30 minutes, turning half way. While carrots are roasting make the dressing.
For the Dressing:
Blend together in food processor or blender tahini, Bittersweet Herb Farm Spices of India Seasoning, warm almond or coconut milk and Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup. You can thin it out with more vinegar or make it a creamier thick texture by adding more tahini.
Salad Assembly:
Remove carrots from oven and sprinkle with a bit of salt and pepper.
Place carrots and roasted chickpeas in large serving bowl.
Add dressing on top (as much or as little as you desire).
Toss all together and garnish with parsley.