Name: Chickpea and Carrot Salad
Ingredients: 1 Tbs. vegetable oil; 1/2 cup almonds (roughly chopped); 1/4 cup extra virgin olive oil; 1 large lemon (juiced); 2 large garlic cloves (roughly chopped); 1 tsp. ground cumin; 1/2 tsp. sweet smoked paprika; 1 tsp. honey; 1/4 tsp. cayenne pepper; kosher salt; 2 cans chickpeas (drained and rinsed); 1-2 cup fresh parsley leaves (roughly chopped); 5 medium sized carrots (peeled and julienned)

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Chickpea and Carrot Salad

This is a modified version of a recipe originally printed in Food and Wine Magazine. The vegan, gluten-free salad is a perfect way to enjoy nutritious chickpeas.

Course Salad

Ingredients

1 Tbs. vegetable oil
1/2 cup almonds roughly chopped
1/4 cup extra virgin olive oil
1 large lemon juiced
2 large garlic cloves roughly chopped
1 tsp. ground cumin
1/2 tsp. sweet smoked paprika
1 tsp. honey
1/4 tsp. cayenne pepper
kosher salt
2 cans chickpeas drained and rinsed
1-2 cup fresh parsley leaves roughly chopped
5 medium sized carrots peeled and julienned

Instructions

Heat the oil in a skillet and add in the almonds, toasting over medium heat until golden. Stir frequently or almonds will burn.
In a large measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, honey, cayenne & salt.
In a serving bowl, toss together the chickpeas, parsley, and carrots. Pour in the dressing and toss to combine. Toss in the fried almonds just before serving. Add feta cheese or dried cranberries, if desired.