This simple marinated carrot and herbed chickpea salad recipe is yummy and hearty enough to stand on its own for a healthy no-cook dinner or lunch. Leftovers can be packed for work too.
Ingredients
For the carrots
1.5 cup carrot, thinly sliced in circles with a mandoline
1 clove garlic, minced
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tsp honey
sea salt, to taste
black pepper, to taste
For the salad
2 cups kale, shredded
1.5 cup cooked chickpeas, (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
½ tsp ground cumin powder
½ tsp ground coriander seeds
1 tsp dried oregano
1 tsp paprika powder
1/2 tsp garlic powder
Directions
- Mix all carrot salad ingredients in a small bowl. Marinate the carrots for at least 20-30 minutes in the fridge.
- In a skillet or pan, heat cooking oil over medium heat. Fry cumin, coriander, oregano, paprika powder, and garlic powder for a few seconds or until fragrant. Stir/toss to make sure they don’t burn.
- When fragrant add chickpeas and cook for 5 minutes or until heated through and nicely browned.
Bon appetit!
