Carrot, Parsley & Chickpea Salad
- Salad:
- 4 large carrots
- 1 small bunch of parsley (about two cups)
- 1 400g/15oz tin of chickpeas (or 1½ cups cooked chickpeas)
- ⅓ cup/40g pumpkin seeds
- Dressing:
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp ground coriander
- Make the Salad:
- Peel and grate the carrots (a food processor makes this very easy)
- Chop the parsley finely, removing any extra long stems
- Toast the pumpkin seeds over medium heat in a dry pan, when they start to get brown and give off a nutty fragrance, remove from the heat
- Make the Dressing:
- Combine olive oil, vinegar and coriander and mix vigorously until combined
- Assemble Salad:
- Toss the carrots, parsley, chickpeas, pumpkin seeds and dressing together in a bowl
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/carrot-parsley-chickpea-salad/
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