Roasted Carrot, Avocado and Chickpea Cucumber Salad with Herb Vinaigrette
Between working all day on set, eating catered craft services, eating out at restaurants in new cities, and generally having a grand ol’ exploratory summer, I’ve been feeling as of late that it’s time to get back to some healthy routines. What makes summer so great is that relaxed state of mind; I say yes to more, lighten up on the weekday scheduling, and worry less about going to bed and waking up at the same times each day. It’s freeing to listen to that child inside of you and to go where the day takes you.
While summer will always be my absolute favorite time of year, fall brings a whole new host of beauty and wonder. The air is crisping up here in LA and I’m quite excited to get cozy and reinstate some of those routines that make me feel a bit more prepared. Falling asleep with a book, doodling and drawing, taking long candle-lit baths, and preparing meals for the week all make me more centered as I adjust to the changing seasons. I’m keeping the adventuresome mindset, but sprinkling in some quiet downtime.
Of those activities that provide some perfect solitude, having fresh, green meals on hand always makes me feel like I’m being extra kind to my bod. This salad is the perfect veggie-packed meal of happiness after a summer of eating out. The roasted carrots and chickpeas give this salad a more comforting, fall feel while the herb vinaigrette keeps it light. I’ve been eating it for lunch everyday and am pleasantly surprised by how well it holds up as leftovers. Between the crunchy almonds and soft avocados, there’s a whole variety of textures that make this salad particularly interesting and gratifying.
Roasted Carrot, Avocado and Chickpea Cucumber Salad with Herb Vinaigrette – serves 4
- 2 lbs carrots, trimmed, quartered and sliced into 4″ sticks
- 2 tbsp olive oil
- salt and pepper to taste
- 1 16 oz can chickpeas
- 2 large cucumbers, cut into 1″ pieces
- 2 avocado, cubed
- 1/2 c toasted almonds, roughly chopped
- 2 c basil leaves
- 1/2 c mint leaves
- 1/8 c olive oil
- 1/8 c sesame oil
- 1 tsp honey
- 2 tbsp red wine vinegar
- 2 minced garlic cloves
- salt and pepper to taste
Preheat oven to 450F. Line a baking sheet with foil and spray with coconut oil. Scatter the trimmed carrot sticks in an even layer across the sheet and lightly sprinkle with olive oil, salt, and pepper. Place sheet of carrots in the oven for 35-40 minutes, stirring halfway through. Pull from oven when the carrots are lightly browned, let cool to room temperature.
While the carrots are roasting, prepare the vinaigrette. In a high speed blender or food processor fitted with a blade, combine all ingredients for the vinaigrette. Blend until emulsified and thoroughly combined. Place in the refrigerator while preparing the rest of the salad.
Rinse the chickpeas and place in a large bowl. Add the cubed avocado, cubed cucumber., and carrots when they have cooled. Dress with the herb vinaigrette and distribute on 4 plates. Top with a handful of chopped almonds, a sprinkle of leftover basil, and a pinch of kosher salt flakes. Eat!
Store leftovers in an airtight container in the fridge for a day or two.