Carrot and Chickpea Salad
Serves: 2
Prep time: 15 minutes
Cook time: 0 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 carrot, grated
- 125g can chickpeas, drained and rinsed
- 2 large Medjool dates, pitted and finely sliced
- 1 spring onion, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon ground cumin
- Pinch of ground nutmeg
- Pinch of ground turmeric
- Cracked black pepper, to taste
- 1 tablespoon pepitas, toasted
- 25g reduced fat feta, crumbled
Method:
- COMBINE carrots, chickpeas, dates, spring onion and parsley in a bowl and toss together.
- ADD olive oil, lemon juice, cumin, nutmeg, turmeric and pepper to a jar with lid and shake to mix. Pour dressing over salad and toss to coat.
- CRUMBLE feta cheese over salad and gently mix.
- SERVE immediately or cover and chill in the fridge for up to three days.
What's Great About It:
The sweet and sour elements in this dish combine with the spices to make for a flavourful and refreshing salad that everyone will love. This salad keeps well for up to three days in the fridge, so is great for prepping ahead of time.
