Chickpea and Carrot Salad
- Number of Servings: 6
Ingredients
1 T vegetable oil 1/2 c sliced or roughly chopped almonds 1/4 c extra virgin olive oil 1 large lemon, juiced 2 large garlic cloves, roughly chopped 1 t ground cumin 1/2 t sweet smoked paprika 1 t agave nectar or honey 1/4 t cayenne pepper kosher salt 2 cans chickpeas, drained and rinsed 1-2 c packed fresh parsley leaves, roughly chopped 5 medium sized carrots, peeled and shredded
Heat the oil in a skillet and add in the almonds, toasting over medium heat until golden. Stir frequently or you’ll burn your nuts. I’m not kidding. Set aside.
In a large measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, honey, cayenne & salt. Taste to adjust seasonings.
In a serving bowl, toss together the chickpeas, parsley, and carrots. Pour in the dressing and toss to combine. Toss with the fried almonds just before serving so that the nuts retain their crunch.
Serving Size: 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KALKEMA.
In a large measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, honey, cayenne & salt. Taste to adjust seasonings.
In a serving bowl, toss together the chickpeas, parsley, and carrots. Pour in the dressing and toss to combine. Toss with the fried almonds just before serving so that the nuts retain their crunch.
Serving Size: 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KALKEMA.
Nutritional Info Amount Per Serving
- Calories: 321.5
- Total Fat: 17.2 g
- Cholesterol: 0.0 mg
- Sodium: 402.4 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 8.2 g
- Protein: 8.7 g
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