Marinated Carrot Salad with Crispy Herbed Chickpeas

This simple marinated carrot and herbed chickpea salad recipe is yummy and hearty enough to stand on its own for a healthy no-cook dinner or lunch. Leftovers can be packed for work too.

Ingredients

For the carrots

1.5 cup carrot, thinly sliced in circles with a mandoline
1 clove garlic, minced
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tsp 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 carrot salad ingredients in a small bowl. Marinate the carrots for at least 20-30 minutes in the fridge.
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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