heat oven to 450° and line a sheet pan with parchment paper
spread chickpeas on pan, making sure they are well dried after draining, then toss with 1/2 tsp avocado oil and curry powder (you can season with salt if you use canned chickpeas that are unsalted)
roast chickpeas 15 minutes, or longer for crispier
meanwhile, make dressing by pureeing all ingredients in blender or food processor, season to taste with fine salt
to assemble salad toss carrots and chickpeas with desired amount of dressing then top with pistachios, serve immediately
Recipe Notes
Original recipe created by Jerran Boyer
www.healthnutchefs.com