Tuesday, March 23, 2010

Chickpea & Carrot Salad

I thought I'd post one of my favourite light lunches for you today.  This is dead simple to make, tastes incredible and is packed with goodness!  
Chickpea & Carrot Salad (adapted from Fine Cooking magazine)
1 can (19oz) chickpeas drained and rinsed
1 cup loosely packed flat-leaf parsley, coarsely chopped
1 cup loosely packed shredded carrot (about 1 large carrot)
1/2 cup chopped scallions, white and green parts
3 Tbls. fresh lemon juice
1 tsp. ground corriander
6 Tbls. extra virgin olive oil
salt & pepper
Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher.  Add in the remaining chickpeas, carrots, parsley and scallions.  Stir to combine.
In another bowl whisk the lemon juice, corriander, 1/2 tsp salt and some black pepper together.  Continue whisking while you slowly add the olive oil.  Pour dressing over the salad and season to taste with salt and pepper.  
Serve as it is with toasted pita bread or over mixed greens if you like.  I also love it served inside of a pita!  A little portable salad.  Perfect!

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