Carrot-and-chickpea salad
Delight in the vibrant flavors of this zesty carrot-and-chickpea salad. A harmonious blend of fresh ingredients perfect for a light and refreshing meal.
Ingredients:
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 tablespoons vegetable oil
- 1/2 cup slivered almonds
- 2 packed cups cilantro leaves and stems
- 1 teaspoon ground cumin
- 1 teaspoon sweet smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Two 15-ounce cans chickpeas, drained and rinsed
- 450g carrots, peeled and coarsely shredded
Instructions:
- Combine the lemon juice with the minced garlic using a food processor and allow it to sit for 15 minutes. Heat vegetable oil in a large skillet. Put in the almonds and cook over medium heat while continuously stirring until they turn golden, approximately for 5 minutes. Remove the toasted almonds from the skillet and let them cool on paper towels.
- Put half of the toasted almonds into the food processor. Include the cilantro, cumin, smoked paprika, and cayenne pepper and pulse until they are finely chopped. Pour in the olive oil and blend until it forms a chunky paste. Season with salt and pepper, and transfer the mixture to a large bowl. Add the chickpeas and carrots, mix well. Finally, garnish with the remaining almonds before serving.
Summary:
- Calories: 2929 kcal
- Fat: 189 g
- Protein: 78 g
- Carbs: 256 g
- Potassium: 3292 mg
- Magnesium: 453 mg