Tamari-glazed Carrot & Chickpea Salad

Roasted chickpeas and glazed carrots are a winning duo in this crowd-pleaser salad.

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INGREDIENTS

• Kale - leaves washed and removed from stem⠀⠀⠀⠀⠀⠀⠀⠀⠀

• Romaine lettuce - washed and chopped

• 1 can of chickpeas - drained and dried⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 2 tbsp tamari⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 tbsp miso⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 3 medium-sized carrots ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 avocado ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• A handful of Basil leaves⠀⠀⠀⠀⠀⠀

• 1 tbsp sesame oil⠀⠀⠀⠀⠀⠀⠀⠀⠀

• Olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀

• Salt⠀⠀⠀⠀⠀⠀

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1. Preheat the oven to 210˚C.

2. Wash and dry 3 medium sized carrots which you then slice and put on a baking tray.⠀⠀⠀

3. In a bowl, mix together 2 tbsp tamari, 1 tbsp sesame oil and 1 tbsp miso. Whisk until smooth and pour half of it over the carrots. Make sure to cover all the carrots with the marinade. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

4. Marinate the chickpeas with the remaining marinade. Transfer the chickpeas to a baking sheet on a tray. ⠀⠀⠀⠀⠀

5. Roast both trays for about 20-25 minutes. The chickpeas should be crispy.

6. In a serving bowl, toss the kale and romaine lettuce with a little bit of olive oil and salt. Let stand for 10 minutes.

7. Add the cooled down carrots and chickpeas together with the leaves in the serving bowl.

8. Slice up the avocado and top the salad with seeds.