Roasted Baby Carrot, Chickpea and Quinoa Salad with Creamy Dressing

Ingredients

1/2 cup of quinoa 
One bunch of baby carrots 
1-3 tbsp of olive oil
1 tsp of cumin seeds
1/2 tsp of smoked paprika
1/2 tsp of turmeric
200g of cooked chickpeas (1/2 a tin)
Salt and pepper

Creamy dressing

1/4 cup of apple cider vinegar 
1/4 cup of olive oil
2 tbsp of our Natural Coconut Yoghurt
1 tsp of honey or maple syrup
1 tsp of wholegrain mustard
1/2 clove of garlic (crushed)

Instructions

Pre heat the oven to 180 degrees celsius. Add the carrots to a baking tray, sprinkle over the spices, salt and pepper and drizzle over the olive oil.

On a seperate tray add the chickpeas, some olive oil and salt. Pop them both in the oven to cook. The chickpeas will only take 20 minutes until crispy on the outside so remove those first and let the carrots continue to cook for another 10 minutes or so until they are cooked through and starting to go crispy on the outside. 

In the meantime, cook the quinoa as per the packet instructions. Then you can make the salad dressing. Simply add all ingredients into a small jar and shake well until everything has combined and the dressing is a smooth, creamy consistency. 

Once everything is ready you can assemble the salad. Dress the quinoa with some of the dressing, add to a platter or salad bowl and then sprinkle over the chickpeas and add the carrots. Drizzle over the remaining dressing. Garnish with some Italian parsley or coriander.