Carrot and Chickpea Salad

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READY IN: 30mins
Recipe by threeovens

For this salad carrots and chickpeas are tossed with a smoked paprika/cumin/cilantro dressing. It is also perfect for a Mason Jar Meal (MJM). One quart mason jars are a good size for individual meals. They are inexpensive and do not leak, making them perfect to pack for picnics or brown bag for lunch.

Ingredients Nutrition

Directions

  1. In a food processor, combine the lemon juice with the minced garlic and let stand 15 minutes.
  2. Meanwhile, in a large skillet heat the vegetable oil over medium heat; add almonds and toast, while stirring, until golden, about 4 minutes; drain almonds on paper towels.
  3. Place half the almonds in the food processor along with the cilantro, cumin, smoked paprika, and cayenne; pulse to chop.
  4. Add the olive oil and process to a paste; season with salt and pepper.
  5. Transfer to a large bowl, add chickpeas and carrots and toss.
  6. Garnish with remaining almonds.
  7. TO MAKE MJM: Transfer dressing (paste) to a large bowl and toss with chickpeas. Divide chickpea mixture among 4 1-quart mason jars. Layer in carrots, then almonds. Close jars and refrigerate. Shake to mix just before serving.

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