This Recipe came about, when I had faaar to may carrots in my fridge! (I’m going through a phase right now, where I buy to much of an ingredient or not at all of the things I wrote on my shopping list.) So with 2kg of carrots sitting in my fridge, I had to make something that would allow me to use A LOT of it. So I thought: What about a carrot salad. (don’t know why that was the first that popped into my mind)
This Recipe has the PERFECT balance of sweet and salty. Topped off with LOTS of vitamins and proteins. Also perfect for a to-go lunch or as a side for dinner. I like to pair it with some whole grain bread and for lunch. It’s a super easy one-bowl recipe that you can totally make ahead. For all of you that aren’t vegan: you can even sprinkle some feta cheese on top.
- 3 large carrots
- 90g pitted dried dates
- 2 scallions
- 1 can of drained and rinsed chickpeas
- 40g walnuts
- 1 dried chili
- 2 tbsp lemon juice
- 4 tbsp olive oil
- a pinch of nutmeg
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 3/4 tsp turmeric
- 1 tsp dried parsley
- Wash, peal and grate the carrots. Cut the pitted dated into small pieces. Slice the green and white parts of the scallion. Together with the chickpeas and walnuts all into a large bowl.
- For the dressing, Cut the dried chili into small pieces and place it into a small mason jar, together with all the other remaining ingredients. Season with salt and pepper. Shake until everything is combined well.
- Pour the dressing onto the salad and mix well. Serve with some whole grain bread.