Marinated Carrot and Spiced Chickpea Salad

Easy to throw together, fragrant spices, bright colors, sweet and savory flavors - this Marinated Carrot and Spiced Chickpea Salad is a feast for all our senses.
Prep Time10 mins
Cook Time5 mins
Total Time40 mins
Course: Lunch
Servings: 2
Calories: 356kcal

Ingredients

For the carrots

  • 1.5 cup carrot thinly sliced in circles with a mandoline
  • 1 clove garlic minced
  • 1 tbsp apple cider vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp maple syrup or honey
  • sea salt to taste
  • black pepper to taste

For the salad

  • 2-3 cups fresh kale shredded
  • 1.5 cup cooked or canned chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
  • 1/2 tsp ground cumin seeds
  • 1/2 tsp ground coriander seeds
  • 1 tsp dried oregano
  • 1 tsp paprika powder
  • 1/2 tsp garlic powder

Instructions

  • Mix all carrot salad ingredients in a small bowl. Marinate the carrots for 20-30 minutes in the fridge.
  • In a skillet or pan, heat cooking oil over medium heat. Fry cumin, coriander, oregano, paprika powder, and garlic powder for a few seconds or until fragrant. Stir/toss to make sure they don’t burn.
  • When fragrant add chickpeas and cook for 5 minutes or until heated through and nicely browned.
  • Add kale to a plate or bowl, top with spiced chickpeas and marinated carrots.

Notes

  • Take-along tip: store salad greens and chickpeas on top.
  • Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (there's also a quick cooking method in there if you forgot to soak the chickpeas overnight)

Interesting Read(s):

 

Nutrition

Calories: 356kcal | Carbohydrates: 49g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 830mg | Potassium: 365mg | Fiber: 16g | Sugar: 6g

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