Vegan MoFo VI - And we're off! Day 1 - Roast Chickpea and Carrott Salad

Heeeeeere's Jeni!

It's that time of year again folks, the time when vegan bloggers around the globe try to crash the Google mothership by filling the blogosphere with awesome vegan food for the entire month of October.

This is my fourth year doing MoFo and regular readers will know just how much I freaking love participating.

For non regular readers; Where Ya Been??

Oh, and, I FREAKING LOVE Vegan MoFo!

Don't forget to check out the MoFo website where there are daily updates and give-aways galore.

You'll find me blogging there every Thursday too.

I've never had a MoFo theme before but this year I do..............................

ORANGE!

I will only blog about orange food for the entire month.

If I get to the end of October and look like the Tango Man then even better, that's my Halloween costume taken care of straight away!

But here are some interesting facts about orange food (and who said this blog wasn't informative huh!)

Did you know that most orange foods are high in anti-oxidants that help to destroy toxic cells and repair cellular damage?

Orange foods are thought to lower the risk of some types of cancers, improve vision, maintain a healthy heart, and contribute to a healthy immune system. Orange coloured foods contain varying amounts of anti-oxidants such as vitamin C as well as carotenoids and bioflavonoids.

Cool huh!


Today's recipe is Roast Chickpea and Carrot Salad. I feel a bit weird posting a salad recipe as my first MoFo post but this particular salad has been consumed by the bucket load in our house this summer and it's a bloody delicious recipe goddammit!

Roast Chickpea and Carrot Salad

serves 4


The best thing about this recipe is that if you want to add more or less of the ingredients that is totally fine!


Ingredients
2 Tablespoons olive oil
1 jar/can of chickpeas, drained
1 cup frozen sweetcorn
half a cup diced red onion
salt
black pepper
2 large carrots, peeled


Method:
Heat your oven to 200 degrees. Pour the olive oil in a pan and heat in the hot oven for 2 mins. Add the chickpeas and sweetcorn and season with salt and pepper. 
Be aware of exploding chickpeas!
Toss.
Roast in the oven for ten minutes, then toss with a spoon and roast for another ten minutes.
Add the red onion and roast for another 10 minutes. 
Leave to cool slightly.


Using a vegetable peeler, peel the carrot into ribbons and place in a bowl. Season lightly.
When the chickpea mix is slightly cool, add to the carrot and toss really well. Check the seasoning and adjust to your preference. 
I always use lots of black pepper.
Serve.

GO VEGAN!

Go MoFo!