Curried Carrot and Chickpea Salad

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Curried Carrot and Chickpea Salad
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Makes: 4 servings adjust
I've got a thing for chickpeas, and they're great sources of fiber and protein. This recipe combines chickpeas with grated carrots and kisses them with curry and ginger. Delicious?!

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Directions

Ingredients

  • 4 tablespoons Extra Virgin Olive Oil, (divided)
  • 1 large Shallot, finely chopped
  • Salt
  • 1 tablespoon Fresh Ginger, coarsely grated
  • 1 teaspoon Curry Powder

Step 1

Heat 1 tablespoon of the olive oil in a large skillet on medium heat. Add the shallot, season with salt and pepper, and cook and stir until very soft, about 6 to 8 minutes. Add the ginger and curry powder, then the remaining 3 tablespoons olive oil and let bubble for another minute or two. Remove the pan from the heat and set aside to cool.

Ingredients

  • 2 cups Fresh Garbanzo Beans (Chickpeas), (rinsed and drained, if canned)
  • 1 tablespoon Fresh Chives, chopped
  • 1⁄2 cup Toasted Pine Nuts
  • 2 tablespoons Fresh Squeezed Lemon Juice
  • 2 medium Carrots, peeled and grated

Step 2

Combine the chickpeas, chives, pine nuts, lemon juice, and carrots in a mixing bowl. Pour the curry mixture over the top, stir to blend, season to taste, and serve at room temperature.
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