Chickepea and carrot salad

November 3, 2010

Recommended by my sister, Melissa, this is a yummy salad that’s great on it’s own for lunch or as an accompaniment (taken from Fertile Body Heart & Soul). I have adapted slightly adding fennel seeds instead of ground coriander, and cider vinegar instead of white wine vinegar.

Serves 2 for lunch.

Ingredients:

2 tbsp olive oil
2 cloves garlic, crushed
1 tsp paprika
1 tsp fennel seeds
1 tsp ground cumin
1 400g can chickpeas, washed and drained
2 carrots, grated
1 tbsp cider vinegar
1 tbsp honey

Heat olive oil in a small frying pan over a medium heat.

Add crushed garlic, ground cumin, fennel seeds and paprika. Cook for 1 minute and then pour spiced mixture over chickpeas (rinsed and drained of course).

Toss chickpea mixture with grated carrots, white wine vinegar and honey.

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