Chick Pea and Carrot Salad
I’ve learned that if you serve salads that are colorful, that don’t have the same-old, same-old greens but do contain some interesting ingredients, even people who say they hate salads will eat them. Or at least try them.
A few days ago I posted a recipe for a cauliflower salad that I served at a party recently and was a big hit. So was this one. Lots of people remarked about how bright the orange was and how they liked the bumpy look of carrots and chick peas.
It was intriguing so they tried it. And liked it.
Chick Pea and Carrot Salad
1 15-ounce can chickpeas
4 medium carrots, sliced thin
1/2 chopped red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 cup olive oil
3 tablespoons lemon juice
salt to taste
Rinse the chickpeas under cold running water; let drain and place in a bowl. Add the carrots, onion, parsley, mint, cumin and cayenne pepper and toss to distribute the ingredients evenly. Pour in the olive oil and lemon juice. Toss to coat the ingredients evenly. Taste for seasoning and add salt to taste.
Makes 6 servings