Salad for today! A filling and delicious salad with carrots and chickpeas, and a fragrant dressing, with Moroccan influences. I really enjoy such salads! They fill you without weighing you and, in addition, it is a complete combination of flavors and aromas.
In this salad you will find various flavors and textures and, I think that’s what makes it so interesting. Her complete title should be Carrot and Chickpea Salad, with Pumpkin Seeds, Sea Buckthorn and Moroccan Dressing Although this cannot be used as a title, it gives a full picture of what this salad is, right?
As always, I used chickpeas from the freezer, as I told you before. The most practical way to have ready-made boiled chickpeas is to cook a large batch, strain them and store them in the freezer for hummus, salads, etc. I usually also keep the chickpea water in the freezer and use it in hummus , instead of water. You can see my hummus recipes here and here.
Carrot and Chickpea Salad
Carrot and Chickpea Salad, with Cranberries, Pumpkin Seeds, Sea Buckthorn and Moroccan Dressing
- 2 handfuls of mixed green salad
- 3 carrots (very thin strips)
- 1 cup boiled chickpeas
- 4 teaspoons of dried sea buckthorn (hippophaes)
- 3 tablespoons coarsely chopped mint
- 2-3 tablespoons of pumpkin seeds
- ¼ teaspoon cumin powder
- 40 ml olive oil
- 1 tablespoon of lemon juice
- the zest of ½ lemon
- ½ tablespoons of honey or maple syrup
- ¼ teaspoon of salt
- 1/8 teaspoon cayenne pepper
Prepare the dressing by mixing all the ingredients in a bowl or a jar with a lid.
In a large bowl, mix all the ingredients for the salad and pour in the dressing. Mix well and serve immediately.
2.2g Saturated fat
Instead of cranberries, sea buckthorn or pumpkin seeds, you can use chopped almonds, raisins, sunflower seeds, goji berries etc.
Διατροφική αξία ανά μερίδα (129g)