Soup

Chickpea and Carrot Salad is for Soup.

Chickpea and Carrot Salad takes several minutes to prepare.

Chickpea and Carrot Salad takes several minutes to cook.

Chickpea and Carrot Salad makes 6 servings.

The ingredients for Chickpea and Carrot Salad are:

1 T vegetable oil
1/2 c sliced or roughly chopped almonds
1/4 c extra virgin olive oil
1 large lemon, juiced
2 large garlic cloves, roughly chopped
1 t ground cumin
1/2 t sweet smoked paprika
1 t agave nectar or honey
1/4 t cayenne pepper
kosher salt
2 cans chickpeas, drained and rinsed
1-2 c packed fresh parsley leaves, roughly chopped
5 medium sized carrots, peeled and shredded

Here is how you make Chickpea and Carrot Salad:

Heat the oil in a skillet and add in the almonds, toasting over medium heat until golden. Stir frequently or you?ll burn your nuts. I?m not kidding. Set aside.In a large measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, honey, cayenne & salt. Taste to adjust seasonings.In a serving bowl, toss together the chickpeas, parsley, and carrots. Pour in the dressing and toss to combine. Toss with the fried almonds just before serving so that the nuts retain their crunch.Serving Size: 4 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KALKEMA.

The nutritional information for Chickpea and Carrot Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 321.5

• Total Fat: 17.2 g
• Cholesterol: 0.0 mg
• Sodium: 402.4 mg
• Total Carbs: 36.6 g
• Dietary Fiber: 8.2 g
• Protein: 8.7 g