Rainbow carrot salad with slow-roasted tomatoes
Experience a burst of flavors with this colorful rainbow carrot salad, featuring juicy slow-roasted tomatoes that will tantalize your taste buds.
Ingredients:
- 1 14-oz can garbanzo beans (chickpeas)
- 3 cups rainbow carrots (about 4 medium carrots)
- 1 cup green cabbage, thinly sliced
- 1/2 pint grape or cherry tomatoes
- 3 tablespoons olive oil
- 2-3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 3 dashes garlic powder
- sea salt, to taste
- fresh ground black pepper, to taste
- handful of fresh parsley, chopped
- 2 dashes dried oregano
Instructions:
- 1) Begin by cooking the tomatoes slowly: Start off by heating up the oven to 180 degrees Celsius. Cut the tomatoes in half lengthwise and place them on a baking sheet with the cut side facing up. Drizzle one tablespoon of olive oil over the tomatoes and sprinkle with some sea salt according to your taste. Let them roast in the oven for about 3 hours, but make sure to check on them after 2 hours. The tomatoes should be ready when they appear slightly shriveled and dried around the edges. This can be done the day before or even a few days earlier as they store well in the refrigerator. You can make a large batch to have extra for snacking purposes.2) Prepare the rest of the vegetables: Take the sliced cabbage and place it into a large bowl. Use a handheld peeler to peel the carrots, and then continue to shave the carrots directly into the bowl using the same peeler. This method may result in carrots of various sizes and thicknesses, which will only enhance the texture of the salad. I opted for a mix of yellow and white carrots, with a pop of purple and orange for added color. Create your own colorful assortment!3) Put together the salad: Start off by draining and rinsing the garbanzo beans before mixing them in with the prepared vegetables. Once the tomatoes are done, add them to the mix. Pour in the remaining olive oil, red wine vinegar, lemon juice, minced garlic, and oregano. Toss everything together until well combined. Season with salt and pepper, sprinkle with parsley, and serve the salad.Any leftovers can be stored in the fridge for several days.
Summary:
- Calories: 1084 kcal
- Fat: 52 g
- Protein: 34 g
- Carbs: 131 g
- Potassium: 1910 mg
- Magnesium: 167 mg