Roasted Veg Salad with Cilantro Chimichurri

Servings: 2

Ingredients:

• 3 Carrots (medium, chopped)

• 1 cup Red Onion (chopped)

• Avocado or Olive Oil Spray

• Sea Salt & Black Pepper

• 1/4 cup Cilantro (chopped)

• 2 tbsp Lemon Juice

• 1 Garlic (clove, minced)

• 1/4 tsp Chili Flakes

• 2 tbsp Extra Virgin Olive Oil

• 1 1/3 cup Chickpeas (drained, rinsed)

• 4 Roasted Red Peppers (sliced)

• 1 Avocado (sliced)

Directions:

• Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.

• Place the carrot and red onion on the baking sheet. Spray with avocado oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes or until the vegetables are cooked.

• Meanwhile, in a small bowl, mix together the cilantro, lemon juice, garlic, chili flakes, and olive oil. Season with salt and set aside.

• Place the chickpeas, roasted red pepper, carrot, avocado, and red onion on a plate. Top with the cilantro chimichurri and enjoy!

Nutritional Info:

• Protein: 13g

• Fat: 26g

• Carbs: 51g

• Fibre: 14g

• Cals: 505