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roasted carrot picnic salad with sprouted garbanzo bean pancakes and avocado

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  • Author: Nyssa Tanner
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


roasted carrot picnic salad with sprouted garbanzo bean pancakes and avocado, a healthy and delicious grain free and vegetarian picnic salad made with carrots, red cabbage, green onions and fresh herbs, layered with flaky sea salt + avocado onto sprouted garbanzo bean pancakes.


  • 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


  1. 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.
  2. 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.
  3. while carrots are roasting whisk together all of the pancake ingredients until you have a smooth batter.
  4. heat a large skillet over medium high heat with 1 tbs of ghee.
  5. 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.
  6. set aside on a paper towel lined plate and allow to cool.
  7. just before serving toss carrots with cabbage, green onion, parsley and lemon juice.
  8. taste and season with salt and more lemon if needed.
  9. 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