​Roasted Vegetable Salad with Hummus

Roasted vegetables on a bed of spinach, topped with drizzled hummus.

1. In a large bowl, toss carrots, corn, peppers, and chickpeas with olive oil, salt, and pepper.
2. Spread evenly on a baking tray. Roast in the oven at 350° for 20 minutes.
3. Add spinach to a bowl. Place roasted vegetables, chickpeas, and cut cucumber on top of the spinach.
​4. Drizzle with hummus.

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Here, I made a variation of the recipe above! My goal was a quick lunch that would go with this awesome remoulade my mom bought. I seasoned the veggies with Cajun seasoning and Jerk seasoning, which paired well with the remoulade.

I roasted chickpeas, bell peppers, and carrots in the oven, following the instructions above. Plated on a bed of spinach, topped with remoulade.

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