Mobile Teaching Kitchen

Carrot & Chickpea Salad

Ingredients

  • 3 Tablespoons olive oil
  • 2 Tablespoons lemon juice (about 1 lemon)
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon cayenne
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 packed cups cilantro leaves & stems, finely chopped
  • 2 Tablespoons parsley leaves, finely chopped
  • 2 cups shredded carrots (about 3 medium)
  • 1 (14-ounce) can low-sodium chickpeas, drained & rinsed

Directions

  1. In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, smoked paprika, cayenne, salt, and black pepper. Set aside for 10 to 15 minutes to let the flavors blend.
  2. Meanwhile, prepare the chopped cilantro and parsley, and shredded carrots.
  3. Stir cilantro, parsley, carrots, and chickpeas into the seasoning blend and mix well.
  4. Taste and adjust seasoning, if needed.
  5. Enjoy!

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