½ Cup (125 mL) Feta or goat cheese, crumbled (optional)
Dressing
1 Tbsp (15 mL) Vegetable oil
1 Tbsp (15 mL) White Vinegar
2 Tbsp (30 mL) Honey
1 tsp (5 mL) Dijon mustard
Directions
Preheat oven to 400° F. In a bowl, mix carrots, parsnips and chickpeas with chili flakes, rosemary and 1 Tbsp vegetable oil. Spread on a large baking tray.
Roast carrots and parsnips for 10-15 minutes, stir them and continue to roast for 10 minutes more until they are tender. Set aside to cool.
Place vinegar, mustard, 1 Tbsp vegetable oil and honey in a screw top jar and shake well.
In a mixing bowl add carrots, parsnips, chickpeas and chopped cabbage. Pour dressing over vegetables and mix until combined with dressing.
Sprinkle with crumbled feta or goat cheese (optional) and serve.
