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Chickpea and Carrot Salad

This chickpea and carrot salad is fresh and nourishing at the same time. The spicy dressing goes extremely good with the sweetness of the carrot. You can shred or slice the carrot with a knife, but we recommend you use the vegetable peeler to get really thin slices.
This chickpea and carrot salad is fresh and nourishing at the same time. The spicy dressing goes extremely good with the sweetness of the carrot. You can shred or slice the carrot with a knife, but we recommend you use the vegetable peeler to get really thin slices.

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Ingredients

¼ cup pumpkin seeds, shelled
2 tablespoons of sherry vinegar
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
salt
pepper
½ cup canned chickpeas
1 carrot, thin slices
1 celery stick, sliced
2 spring onions, chopped into pieces
1 tablespoon onion

Ingredients

Steps

1
Done

Heat a skillet on the stove and roast the pumpkin seeds for 1-2 minutes.

2
Done

Add the sherry vinegar, olive oil, garlic, salt, and pepper to a bowl. Stir to combine them all.

3
Done

Add the chickpeas, carrot slices, celery, spring onion, dill, and roasted pumpkin seeds to a bowl. Add the dressing and mix.

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Nutritional Chart

380 kcal
Calories
17 g
Protein
44 g
Fat
34 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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