I’m not a huge fan of salad (what’s the point of eating lettuce again?), but this one never fails to please. Be sure you have fresh carrots, and be a little more generous with the salt than ususal if you are using homemade chickpeas. It’s a flexible recipe– I’ve made it with white beans instead of chickpeas, with lettuce instead of parsley (not as good), thrown in some mint, and used pinches of various spices (cinnamon, coriander, cumin, cayenne) in the dressing. Scallions, red onion, and watercress are also good if you want something with a litte more bite. Everything except the lettuce was a resounding success.

Carrot, Chickpea, and Parsley Salad

Serves one (main dish) to four (side dish)

1/2 c cooked (or canned) chickpeas, drained and rinsed
1/2 small clove garlic, minced
1 T olive oil
2 t white wine vinegar or lemon juice
1/2 t dijon mustard
Dash salt
Black pepper, to taste
1 medium carrot, shredded
1/2 c chopped parsley and/or mint
2-4 T minced sweet white onion
Generous pinch summac or a few grates of lemon zest

Mash about a tablespoon of chickpeas with the garlic, oil, vinegar, salt, pepper, and mustard. Add a drizzle of water, just enough so that the dressing will pour. Toss with the carrots, onion, parsley, and remaing chickpeas. Top with the summac or lemon zest.

Linked to: Gluten Free Wednesday

Pennywise Thursday

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