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Roasted baby carrot legume salad
2
| Prep | 15 min | |
| Cook | 20 min |
Packed with nutrients, this colorful roasted salad works well if you're following the Mediterranean meal plan. The chickpeas provide a delicious crunch, plus a boost of protein.
- Cumin, ground, 1½ tsp(s)
- Dried cilantro, 1¼ tsp(s)
- Paprika, 1¼ tsp(s)
- Baby carrot, 8 medium, halved if large
- Baby broccoli (broccolini), 1 bunch(es)
- Canned chickpeas, 1 cup(s), drained and rinsed
- Extra virgin olive oil, 4 tsp(s)
- Black pepper, 1 dash(es)
- Arugula, 2 cup(s)
- Parsley, fresh, ½ cup(s)
- Lemon, 1 medium, juiced
- Honey, 1 tsp(s)
- Dijon mustard, 2 tsp(s)
Method
Preheat the oven to 400°F.
In a small bowl, combine the cumin, cilantro and paprika.
In a roasting pan, combine the carrots, broccolini and chickpeas. Drizzle with the olive oil. Sprinkle over the spice mix and season with pepper. Toss to coat. Roast for 20 minutes, or until the carrots are just tender. Remove from the oven. Cool for 5 minutes. Add the arugula and parsley to the roasted vegetables.
To make the dressing, combine the lemon juice, honey, mustard, and 1 teaspoon of water together in a jar. Secure the lid and shake until well combined. Pour over the vegetables. Toss gently to combine. Spoon onto serving plates. Enjoy!
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
3 |
|
F
|
0.2 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
1.7 |
|
S
|
0.2 |
Nutrition Facts
| Calories | 312 |
| Total Fat | 13.3 g |
| - Saturated Fat | 1.6 g |
| Cholesterol | 0 mg |
| Sodium | 352 mg |
| Total Carbohydrate | 37.7 g |
| - Dietary Fiber | 12.1 g |
| - Total Sugars | 10.6 g |
| -- Added Sugars | 0 g |
| Protein | 13.6 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!