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4 carrots, peeled and roughly chopped
1 red onion, sliced
1 x 400g tin of chickpeas, drained
250g of cooked quinoa
extra virgin olive oil, salt and pepper
½ a red cabbage, shredded
a handful of pomegranate seeds
1 tsp each of sumac and nigella seeds
a handful of mixed nuts, chopped
a handful of fresh coriander or parsley
Dressing:
1 tbsp tahini
1 tbsp apple cider vinegar
1 tsp miso paste
~3 tbsp water, keep adding as needed
pinch of salt
1 inch piece of ginger, grated
Spread your carrots, red onion and chickpeas onto a lined tray and sprinkle over your spices, salt, pepper and finally drizzle with olive oil. Roast for 30 minutes until the carrots are completely soft and the chickpeas are crispy.
While the vegetables are roasting, add your cooked quinoa to a lined tray with a drizzle of olive oil, salt and pepper. Place in the oven for 15 minutes until golden and crispy then set aside.
Meanwhile, mix together the tahini, ginger, apple cider vinegar and miso paste with water. Adding a tablespoon at a time until it reaches your desired consistency.
In a large bowl, assemble the salad and toss with the dressing. It’s delicious right away but will stay crunchy in the fridge for at least a couple of days.