Name: Carrot Chickpea Salad
Yield: 4 servings
Ingredients: 1 1/2-2 cups cooked chickpeas; 2 lemons, juiced (1/2 cup juice) and zested (3 tablespoons zest); 2 tablespoons apple cider vinegar; 1/2 cup olive oil; 3/4 cup dates, chopped (about 10-12, depending on size); 2 pounds carrots, grated (8 cups); 1 bunch parsley, chopped roughly (1 1/2 cups); 1 bunch scallions, greens and whites, sliced (1 cup); 2 cups arugula; 1 cup almonds, toasted and chopped; 1 teaspoon red pepper flakes; salt; pepper

Portionen: 4 Personen

1 1/2-2 cups cooked chickpeas
2 lemons, juiced (1/2 cup juice) and zested (3 tablespoons zest)
2 tablespoons apple cider vinegar
1/2 cup olive oil
3/4 cup dates, chopped (about 10-12, depending on size)
2 pounds carrots, grated (8 cups)
1 bunch parsley, chopped roughly (1 1/2 cups)
1 bunch scallions, greens and whites, sliced (1 cup)
2 cups arugula
1 cup almonds, toasted and chopped
1 teaspoon red pepper flakes
salt
pepper

1
Preheat oven to 425 F. Toss chickpeas with 2 tablespoons olive oil, salt and pepper on rimmed baking sheet. Roast chickpeas for 30-40minutes, until crispy and slightly charred.
2
While chickpeas are roasted, prepare other ingredients. Whisk together lemon juice, lemon zest, vinegar, remaining oil, salt, red pepper and black pepper in small bowl.
3
Soak dates in 1 1/2 cup boiling water for about ten minutes (while prepping veggies). Drain.
4
Toss carrots, parsly, scallions and arugula in a large bowl. Add almonds, dates, roasted chickpeas and dressing. Toss and taste for seasoning. Let sit for about 10 minutes and eat.
5
This can easily sit for a few hours (or days) before eating, although arugula will wilt slightly. If this is a concern, wait and toss it in at the last minute.

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Carrot Chickpea Salad

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