Description
roasted carrot picnic salad with garbanzo bean pancakes and avocado, a delicious grain free and vegetarian picnic salad made with carrots, red cabbage, green onions and fresh herbs, layered with flaky sea salt + avocado onto garbanzo bean pancakes.
Ingredients
Scale
- for carrot salad:
- about 1 1/2 lb carrots cut on a bias into 1 inch pieces
- 1 1/2 tbs ghee
- 1/4 tsp chipotle
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/8 tsp cinnamon
- 1/2 tsp sea salt
- Fresh cracked black pepper
- 2 thinly sliced green onions
- 2 tbs chopped parsley
- 1 cup shredded red cabbage
- Squeeze of lemon juice
- for pancakes:
- 1 1/4 cups garbanzo flour
- 1 cup water
- 2 tbs olive oil
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/4 tsp cumin
- A few grinds of freshly cracked black pepper
Instructions
- preheat oven to 425, put carrots, spices and ghee in the oven for 3 minutes to melt the ghee. take out, toss carefully to coat, spreading evenly on the pan and return to the oven.
- set timer for 10 minutes. toss and spread evenly again, return to oven for another 5 minutes or so, or until the carrots are tender and the edges are starting to brown.
- while carrots are roasting whisk together all of the pancake ingredients until you have a smooth batter.
- heat a large skillet over medium high heat with 1 tbs of ghee.
- use a 1/4 cup measuring spoon to pour the batter and fry pancakes about 3 at a time. a few minutes per side, until they are nicely browned and the edges are crisp. add more fat for each batch as needed.
- set aside on a paper towel lined plate and allow to cool.
- just before serving toss carrots with cabbage, green onion, parsley and lemon juice.
- taste and season with salt and more lemon if needed.
- top pancake with a few slices of avocado, a pinch of sea salt and carrot cabbage salad to serve!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: lunch, picnic