Chickpea Carrot Salad

This is another quick salad. It’s my favorite kind of salad to take to work for lunch.  It’s easy to pack to and none of the ingredients are so fragile that it won’t taste great for at least a couple of lunches this week.  It’s an easy salad to transport, so would work nicely to take to a picnic.   It has a nice fresh flavor with the lemon, mint and cilantro.  If you aren’t a fan of cilantro, you could substitute flat leaf parsley for the cilantro. I used one small lemon for the zest and the lemon juice.  If you don’t have a lemon zester, just use a grater and grate most of the yellow of the lemon peel.

Today when I stepped outside to grab the mint for this salad from the herb garden, I immediately noticed a lovely fragrance and next noticed
the loud buzz of bumble bees. Several years ago I planted a “wall” of chives to keep the bunnies out of the herb garden. It seems to be working great.  The chives are in full bloom today and the bees apparently think they smell nice too because the blossoms were loaded with bees. I very carefully stepped over the chives and made my way to the mint without disturbing any of the very busy bees.

Chickpea Carrot salad

1 can chick peas (15 oz.)

1 ½  cup carrots, julienned

½ cup diced onion

2 tablespoons lemon juice

2 tablespoons lemon zest

1 teaspoon ground coriander

¼ teaspoon cumin

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint leaves

Drain and rinse chick peas. Chop carrots or purchase precut carrots. Four or five carrots will give you about a cup and a half of carrots.  Add all ingredients to mixing bowl and toss.  Try this, I think you’ll enjoy it.  Karen

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