Chickpea and carrot salad with roasted cashews

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Chickpea and carrot salad with roasted cashews

October 12, 2009 11:20 am

posted by Lucy

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. This dish is perfect for healthy eating and packed full of fibre with the carrots and chickpeas, and the olive oil and cashews 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
1 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 chop 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

This entry was posted on Monday, October 12th, 2009 at 11:20 am and is filed under Pulses/Bean/Lentil Recipes, Vegetable Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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Chickpea and carrot salad with roasted cashews

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