Carrot and Chickpea Salad with Roasted Macadamia
Course
Salads
Servings
Prep Time
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.
Ingredients
- 50 ml extra virgin olive oil
- 4 Carrots washed
- 1⁄2 bunch Fresh corriander
- 1 tbsp Whole cumin seeds
- 100 g roasted Organic Macadamia nuts
- 400 g Can Organic Chickpeas.
- 1 Organic Lemon juiced
- Salt and Pepper to taste
Instructions
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.
Recipe Notes
Thanks to Mark at Kamel cafe.