| This recipe is liked by 0 person(s). |
SPICY CARROT SALAD WITH CHICKPEAS AND PARSLEY
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| A PureWow Original Recipe START TO FINISH: 20 MINUTES INGREDIENTS | |
| Salad | |
| 3 large | carrots--washed, dried and ends trimmed |
| One 14.5-ounce can | chickpeas, drained |
| 1 cup | parsley leaves, loosely packed |
| Dressing | |
| ⅓ cup | extra-virgin olive oil |
| 3 tablespoons | harissa |
| 1 tablespoon | white-wine vinegar |
| 1 | lemon, zested and juiced |
| 1 teaspoon | ground cumin |
| Salt | |
| freshly ground black pepper | |
DIRECTIONS
1. Shred the carrots using a box grater (as if you’re making coleslaw). Transfer the shredded carrots to a large bowl and toss with the chickpeas and parsley leaves.
2. In a small bowl, whisk the olive oil with the harissa to combine. Slowly add the vinegar and lemon juice. Stir in the lemon zest and cumin, then season with salt and pepper.
3. Add the salad dressing to the carrot mixture and toss to coat. Serve at room temperature or chilled (it will keep in the fridge for up to three days in an airtight container).
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.