Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chickpea salad using carrots. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
This is a lovely chickpea carrot salad. Having a daughter who loves chickpeas I have made many different salads with them. What makes this salad extra special for us is the addition of fresh parsley to the delicious dressing.
Chickpea Salad using Carrots is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chickpea Salad using Carrots is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have chickpea salad using carrots using 8 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea Salad using Carrots:
- Get 1/2 diced cucumber
- Take 2 carrots sliced
- Get 3/4 diced red pepper
- Take 1 can rinsed chickpeas
- Get to taste Salt and Pepper
- Make ready Tablespoon cumin
- Get 1/4-1/3 cup olive oil or use Lemon juice
- Get chopped cilantro
Make ahead: The carrots, chickpeas, and dressing can be prepared up to a day in advance and stored separately in airtight containers in the refrigerator. Reheat the carrots and chickpeas before serving. A spicy chickpea and carrot salad balanced with a quick-preserved lemon dressing, sweet dried apricots, mint, and almonds. Get your lemons preserving for the dressing first and then roast the chickpeas and carrots so everything for the salad comes together at the same time.
Instructions to make Chickpea Salad using Carrots:
- Mix all ingredients in bowl.
- Mix in chopped cilantro
My favorite chickpea salad recipe, made with grated carrots, chopped celery, fresh dill, and lots of chickpeas. This protein-rich salad is perfect for potlucks, packs well for lunch, and it's easy to make! Drain the chickpeas and transfer them to a pot. It had a tex-mex taste to it, perhaps the cumin and parsley gave it that twang. :-) I tasted it immediately after mixing all the ingredients and then let it sit in the fridge for an hour before serving. The dressing is the first step to this recipe, and it includes so much fresh citrus zest and juice - both orange and lemon - and brings me life.
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