Make yourself a healthy rainbow of colors for your next vegetarian meal and topped with a creamy avocado lemon sauce.
ingredient
- 4 large carrots
- 1 large zucchini
- 1 large yellow squash
- ¼ cup greek yogurt, plain
- ½ avocado
- ¼ cup water
- 2 tablespoons lemon juice, plus zest
- ½ cup cilantro leaves, plus ½ cup chopped for garnish
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- ¼ cup olive oil
- black pepper
- sesame seeds, for garnish
- 15 ounces chickpeas, 1 can, garbanzo beans
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
Directions
- Preheat oven to 400ºF.
- Drain and rinse the chickpeas and spread them out on a paper towel-lined baking sheet.
- Pat them dry with a paper towel, removing, and skins that came off the beans. Toss with oil and salt.
- Roast the chickpeas for 30-35 minutes until they are golden in color and crispy on the outside. The center may still be slightly soft. If you want the chickpeas even crispier, turn off the oven and allow the chickpeas to continue drying about 30-40 minutes more.
- Make the salad while you roast the chickpeas.
- Cut your vegetables using a spiralizer. If you don’t have a spiralizer, use a vegetable peeler to create long strips, or you can thinly slice the vegetables into ⅛-inch thin strips. Add vegetables to a mixing bowl.
- Blend yogurt, avocado, water, lemon juice, zest, cilantro, garlic, and salt in a blender until smooth.
- Add in olive oil and blend for a few minutes more until creamy. Season with more salt and pepper as needed.
- Toss together the noodles with the dressing, adding a small amount of dressing at a time until coated to your liking. There will be extra dressing.
- Sprinkle salad with sesame seeds, chopped cilantro and serve with roasted chickpeas, croutons, avocado slices or any additional toppings of your choice.
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