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
- 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.
- Meanwhile, prepare the chopped cilantro and parsley, and shredded carrots.
- Stir cilantro, parsley, carrots, and chickpeas into the seasoning blend and mix well.
- Taste and adjust seasoning, if needed.
- Enjoy!
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