Carrot, Parsley & Chickpea Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 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
Method
  1. Make the Salad:
  2. Peel and grate the carrots (a food processor makes this very easy)
  3. Chop the parsley finely, removing any extra long stems
  4. 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
  5. Make the Dressing:
  6. Combine olive oil, vinegar and coriander and mix vigorously until combined
  7. Assemble Salad:
  8. 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/