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Carrot and Chickpea Salad

Name: Carrot and Chickpea Salad
Prep time: 15 min
Yield: 3
Ingredients: 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; dressing:; 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

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.

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