Carrot and Chickpea Salad with Roasted Macadamia
So quick, so delicious, so healthy! A great salad to pack into your lunchbox and take to work. The roasted cumin seeds add a great flavour to the salad, and compliment the sweetness of the carrots.
- Salt and Pepper to taste
- 50 ml extra virgin olive oil
- 4 Carrots, washed
- 1⁄2 bn Fresh corriander
- 1 T Whole cumin seeds
- 100 g roasted Organic Macadamia nuts
- 400 g Can Organic Chickpeas.
- 1 Organic Lemon (juiced)
Drain chickpeas and rinse well. Wash and grate carrots, and put into bowl. Wash corriander, and roughly chop. Dry roast cumin seeds in a fry pan for a few minutes on a low heat, until the begin to smell good. Remove from heat, and roughly chop, along with nuts. Mix nuts through carrots with corriander. Make dressing with Olive oil and the juice of the lemon, and stir through salad. Season with salt and pepper.
Thanks to Mark at Kamel cafe.
When grating carrots, use the smallest grater size you have. This makes the grated carrot much sweeter and juicier, and it is easier to eat. Don't bother peeling Organic carrots; the skin is not bitter, and the nutrients are best preserved this way.