Carrot and Chickpea Salad |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
2 tablespoons fresh lemon juice |
1 garlic clove, minced |
2 tablespoons vegetable oil |
1/2 cup slivered almonds |
2 cups fresh cilantro, leaves and stems packed |
1 teaspoon ground cumin |
1 teaspoon smoked paprika |
1/4 teaspoon cayenne pepper |
1/2 cup extra virgin olive oil |
kosher salt |
fresh ground black pepper |
2 (15 ounce) cans chickpeas, drained and rinsed |
1 lb carrot, peeled and coarsely shredded |
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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