Roasted vegetables and chickpeas salad with hummus sauce

In a cold-weather salad, roasted vegetables and dark chickpeas with warming spices meet the crunchy salad leaves.
Salad dressing is made of hummus! That’s right, when the hummus is mixed with mustard and lemon juice, a pleasantly creamy and tasty salad dressing is prepared.

3 carrots
1 larger bell pepper
1 jar of canned peas (of which chickpeas 260 g)
1 teaspoon ground coriander
1 teaspoon ground cumin
0.5 teaspoons ground turmeric
2 tablespoons olive oil
half a head of Roman or Cosberg salad (about 125 g)
2 tablespoons chopped parsley
1 cup (200 g) Gourmet Club classic hummus
1 tablespoon granular mustard
2 tablespoons lemon juice
1 tablespoon cold water
salt, black pepper

Chop carrots and bell peppers. Drain the chickpeas from the liquid, rinse through a sieve and dry lightly between kitchen paper. Spread the vegetables and chickpeas in a single layer on a baking sheet covered with parchment paper. Mix with spices, olive oil, salt and pepper. Roast at 200 degrees for about 25 minutes. Allow to cool to room temperature.
Mix the hummus with the mustard, lemon juice and water. Season with salt and pepper.
Tear lettuce leaves into smaller pieces and put into a larger bowl. Add roasted carrots, peppers and chickpeas. Sprinkle with chopped parsley. Pour the sauce over the salad and mix gently.