RIn this recipe for Roasted Carrots and Chickpeas with Zesty Vegan Lemon Dressing, the carrot steps out of the background. Roasting transforms it into something sweet, savoury, and worthy of being the star. To complement the carrots and make this a full meal, roasted chickpeas bring both texture and flavour.
EI had the pleasure of working with Helen Melser, cooking and photographing the recipes for her book, The Olive Tree in My Kitchen—a heartfelt homage to the humble yet versatile olive. Over the next few weeks, I’ll be sharing some of my favorite recipes from Helen’s book—starting with Epityrum, an ancient olive salad that’s as timeless as it is delicious.
GHere’s something new for your salad repertoire! A light lunch, a refreshing side, or a unique addition to your next barbecue, this plant-based Caesar salad is sure to impress. Grilled lettuce vegan Caesar salad with seaweed chickpeas might seem unconventional, but trust me, it’s a revelation.
