Chickpea and carrot salad with roasted cashews
Healthy Eating recipes: Chickpea and carrot salad with roasted cashews
This serves 2 portions. Cumin and carrot is a match made in heaven and this simple salad is great for putting in a lunchbox and taking to work.Â This dish is perfect for healthyÂ eating andÂ packed full of fibre with the carrots and chickpeas, and the olive oil and cashewsÂ add some beneficial essential fatty acids. The coriander tops up the dish with extra Vitamin A, Vitamin K and carotenoids. The cumin also makes is a more warming option as we go into winter.
|60 ml Extra Virgin Olive Oil
3 small carrots, washed and grated
Half a bunch of coriander
1Â tbsp whole cumin seeds
60 g of cashews (i.e. a handful)
400g of tinned chickpeas, well washed and drained
Juice of 1 lemon
Salt and pepper to taste
|Place the grated carrots in a bowl. Wash coriander,
and roughly chop and add to the bowl.
Dry roast cumin seeds in a fry pan for a few minutes
on a low heat, until the begin to smell.
Remove from heat, and add to the bowl or grind
in a grinder or pestle and mortar and then add to bowl.
With the same frying pan, dry roast cashews
for a few minutes to just heat them slightly.
Roughly chopÂ and add to the bowl.
Make dressing with Olive oil and the juice
of the lemon, and stir through salad.
Season with salt and pepper.
Wheat free, gluten free, dairy free and sugar free
Hope you enjoyed this post. Remember that keeping on top of your health and eating habits takes ongoing support and motivation.
Do you want to develop a balanced diet plan to suit your health and lifestyle? My healthy eating update service might be just what you need: Lucy's Living Digest.
Or if you are looking for more of a plan than a one-off recipe, try one of my specially designed meal pans Lucy's Meal Plans giving you everything you need to stay on track