Roasted Carrot and Avocado Salad with Tahini Dressing – A Nourishing Plant-Based Delight 🥕🥑
This Roasted Carrot and Avocado Salad is a vibrant, nutrient-rich bowl featuring sweet roasted carrots, creamy avocado, crispy chickpeas, and a luscious lemon tahini dressing. Perfect as a light lunch or a hearty side, it’s both satisfying and completely plant-based.
Why You’ll Love This Recipe 💚
- ✅ Nutrient-dense: Loaded with fiber, healthy fats, and antioxidants.
- ✅ Vegan & gluten-free: Great for a variety of dietary needs.
- ✅ Bold flavors: Sweet, creamy, tangy, and savory all in one bite.
🥗 Ingredients
- 4 large carrots, peeled and sliced diagonally
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 ripe avocado, sliced
- 1 cup canned chickpeas, drained and rinsed
- 2 cups mixed greens (e.g., arugula, spinach, baby kale)
- 1 tbsp pumpkin seeds or sunflower seeds (optional)
🥣 For the Tahini Dressing
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 2–3 tbsp water (to thin)
- Salt to taste
👩🍳 Step-by-Step Instructions
- Roast the carrots: Preheat oven to 400°F (200°C). Toss sliced carrots with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
- Crisp the chickpeas: On the same tray or separately, roast chickpeas with a drizzle of oil and a pinch of salt for 20–25 minutes until golden and slightly crispy.
- Make the dressing: Whisk together tahini, lemon juice, maple syrup, garlic, and a pinch of salt. Add water 1 tbsp at a time until the desired creamy consistency is reached.
- Assemble the salad: Layer greens in a bowl, top with roasted carrots, chickpeas, avocado slices, and seeds if using.
- Drizzle & serve: Pour tahini dressing generously over the salad and enjoy immediately.
💡 Pro Tips & Variations
- ✨ Add grains: Turn it into a meal with a scoop of quinoa or farro.
- ✨ Make it spicy: Add chili flakes to the dressing or sprinkle on top.
- ✨ Meal prep: Roast extra veggies and store separately for easy lunches.
🥗 Nutritional Benefits
This salad is a powerhouse of nutrients — beta-carotene from carrots, healthy fats from avocado and tahini, and plant protein from chickpeas. It’s perfect for boosting energy and supporting overall wellness.
🥡 Make-Ahead & Storage Tips
- 🧊 Storage: Keep components separate in the fridge for up to 3 days.
- 🥄 Dressing: Store in a jar and shake before using again. Lasts 5–6 days chilled.
- 💡 Prep tip: Roast carrots and chickpeas together to save time.
❓ FAQ
- Can I use baby carrots?
Yes, just slice them lengthwise for even roasting. - Is the tahini dressing nut-free?
Yes! Tahini is made from sesame seeds and is naturally nut-free. - Can I serve this warm?
Absolutely — serve the carrots and chickpeas warm for a cozy twist.
Fresh, Nourishing, and Bursting with Flavor 🌿
This Roasted Carrot and Avocado Salad with Tahini Dressing is proof that plant-based meals can be satisfying, crave-worthy, and absolutely delicious. 🥕🥑✨
