Carrot-and-Chickpea Salad
Carrot-and-Chickpea Salad might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 619 calories, 15g of protein, and 45g of fat. This recipe serves 4. It is a good option if you're following a gluten free and vegan diet. If you have garlic clove, carrots, ground cumin, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. In a large skillet, heat the vegetable oil.
Add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes.
Drain the toasted almonds on paper towels and let cool.
Transfer half of the almonds to the food processor.
Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped.
Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl.
Add the chickpeas and carrots and toss.
Garnish with the remaining almonds and serve.