Marinated Carrot Salad Topped with Crispy Herb-infused Chickpeas

Posted on May 9, 2017


Marinated Carrot Salad Topped with Crispy Herb-infused Chickpeas

Marinated Carrot Salad Topped with Crispy Herb-infused Chickpeas

 

Simple, yummy, and hearty dinner or lunch salad. Leftovers can be packed for work too.

 

Ingredients (serves 2)

 

For the carrots

  • 1.5 cup carrots, thinly sliced into circles (I used a mandoline for this)
  • 1 clove garlic, minced
  • 1 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp maple syrup or 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

 

  1. Mix all marinated carrot ingredients in a small bowl. Marinate for at least 20-30 minutes in the fridge. The longer the better. Overnight is best.
  2. 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.
  3. When fragrant add chickpeas and cook for 5 minutes or until heated through and nicely browned.

 

Bon appetit!

 

 

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