Carrot-and-Chickpea Salad

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

1
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.
Ingredients you will need
Minced GarlicMinced Garlic
Vegetable OilVegetable Oil
Lemon JuiceLemon Juice
Equipment you will use
Food ProcessorFood Processor
Frying PanFrying Pan
2
Add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes.
Ingredients you will need
AlmondsAlmonds
ToastToast
3
Drain the toasted almonds on paper towels and let cool.
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AlmondsAlmonds
Equipment you will use
Paper TowelsPaper Towels
4
Transfer half of the almonds to the food processor.
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AlmondsAlmonds
Equipment you will use
Food ProcessorFood Processor
5
Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped.
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Cayenne PepperCayenne Pepper
Smoked PaprikaSmoked Paprika
CilantroCilantro
CuminCumin
6
Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
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BowlBowl
7
Add the chickpeas and carrots and toss.
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ChickpeasChickpeas
CarrotCarrot
8
Garnish with the remaining almonds and serve.
Ingredients you will need
AlmondsAlmonds
DifficultyMedium
Ready In30 m.
Servings4
Health Score45
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