This is a really good salad for this time of year as winter heads our way. Assuming you can get dill and parsley it can be made all year and it is light and creamy and very fresh in your mouth. Kind of a necessity by the time February rolls around. Had it with an omelette and then it made a delightful addition to lunchboxes.
Carrot & Chickpea Salad
200g dried chick peas, soaked overnight with a tspn of bicarbonate of soda
750g carrots, peeled and cut into little batons - use your food processor - done in seconds
1/3 cup olive oil
1/4 cup red wine vinegar
2 tbspns lemon juice
1 large clove garlic, crushed
1/4 cup parsley, chopped
3 spring onions, finely sliced
1/3 cup finely chopped dill
1 tspn salt
1 tspn cumin seeds, toasted in a dry pan for a couple of minutes till fragrant
Cook the chick peas in unsalted water till al dente - about an hour. Add some salt to the water after 50 minutes. Drain and run under cold water. Leave to cool.
Mix the cooked chickpeas with the carrots, chopped herbs, garlic and toasted cumin seeds.
Mix the oil, vinegar and lemon juice with the salt and a generous grinding of black pepper. Toss the salad with the dressing.
Possibly nicer the next day - and this recipe makes plenty.
Cheap, wholesome and yum.