Salad roasted carrot and chickpeas

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Festive and healthy salad to start the Christmas dinner!



 Preheat the oven to 180 degrees. Grate the carrots, but leave the stem attached. Place in a baking dish or on a baking tray and drizzle with olive oil. Then add the curry powder and a little salt. The carrots can be roasted in the oven for about 40 minutes. Drain the chickpeas, spread on the baking tray, drizzle with olive oil and sprinkle with paprika. The chickpeas can be roasted in the oven for about 20 minutes and can therefore reach the carrots after 20 minutes. Turn them over once in between. Now make the dressing by mixing the yogurt with lemon and seasoning with salt and pepper. Cut the tomatoes in half and slice the avocado.

 When the carrots are cooked and the chickpeas are a bit crispy, they can be removed from the oven and the plate can be used. Make a bed of arugula and avocado, place the carrots on top and finish with the roasted chickpeas and halved cherry tomatoes. The dressing can be topped over, but can also be served separately.
 Tip: The salad can be eaten lukewarm, but is also very tasty cold. If the dressing is a bit too sour, you can add some sugar or honey to the dressing.
 This recipe was made by Jaimy

Source: Leukerecepten by leukerecepten-nl.
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