Thursday, October 31, 2013

Carrot Chickpea Salad Recipe



Carrot Chickpea Salad
1 bag shredded carrots (or about 2 cups if you DIY)
2 cans chickpeas, drained & rinsed (or about 4 cups cooked)
1 C dried apricots, chopped
¼ C sliced almonds
1-2 handfuls cilantro, chopped
1 bunch scallions, chopped

Dressing:
3 Tbsp lemon juice
3 Tbsp cider vinegar
3 garlic cloves, pressed
½ Tbsp smoked paprika
1 Tsp cumin
salt & pepper to taste
chili paste/harissa to taste
1 Tsp sweetener of choice (optional)

Combine dressing ingredients in a bowl & whisk until combined. Combine all ingredients in the salad plus dressing in a large bowl. Let sit as long as possible for flavors to meld.

Serve on top of greens with other fresh veg of choice. I chose to add bell peppers and cucumber, Carly went with celery. The recipe makes 4-6 portions depending on appetite.

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