Carrot Ribbon Pasta Salad

• 1 large carrot
• 1 small cucumber, julienned
• 1 handful of cilantro leaves, minced
• 1 1/2 tablespoons salsa
• 1/2 cup cooked chickpeas or black beans
• 4 baby red potatoes, thinly sliced
• 1 teaspoon coconut oil
• salt and pepper
• 1 mini bell pepper, preferably yellow, cut into slivers
• 1/4 avocado, peel removed, cut into cubes

1. Preheat the oven to 425 degrees Fahrenheit. Line a small baking sheet with parchment paper. Dump the sliced red potatoes onto the sheet and rub with coconut oil. Sprinkle with salt and pepper. Spread out into a single layer. Roast for 20 - 25 minutes.
2. Meanwhile, using a vegetable peeler, shave the carrot into thin ribbons. Place the shavings into a serving bowl or onto a plate (however you would prefer to eat the salad.)
3. Mix in the cucumber, cilantro, salsa, and chickpeas or black beans. When the potatoes are ready, add those in, too. Garnish with the bell pepper and avocado. Serve!

carrot, cucumber, handful of cilantro leaves, salsa, black beans, baby red potatoes, coconut oil, salt, bell pepper, avocado

Taken from food52.com/recipes/30371-carrot-ribbon-pasta-salad (may not work)