Lunch Recipe

Quick and Easy Carrot and Chickpea Salad

A refreshing and different spin on a carrot salad given to me by a neighbor many years ago.

INGRIDIENT

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 clove garlic, finely chopped

1 teaspoon ground cumin

¼ teaspoon salt

freshly ground black pepper to taste

2 cups shredded carrots

1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed

2 tablespoons chopped fresh parsley

2 tablespoons chopped white onion

DIRECTION

Step: 1

Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

NUTRITION FACT

Per Serving: 239 calories; protein 5.7g; carbohydrates 29.6g; fat 11.5g; sodium 482.9mg.

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