Chickepea Carrot and Radish Salad
Ingredients
- 1 cup dried chickpeas; soaked overnight or atleast 4 hours in warm water
- 1 large carrot; julienned
- 4-5 baby radish; finely sliced
- ΒΌ cup pine nuts; toasted
- 3 celery sticks; chopped
- 3 sprigs parsley leaves; finely chopped
- 4-5 fresh oregano leaves optional
Dressing:
- 1 small garlic clove; grated
- 4 tbsp chilli infused olive oil
- 4 tbsp apple cider vinegar
- Salt to season
- Freshly crushed black pepper; to season
Instructions
- Cook the chickpeas in salted boiling water; drain and keep aside.
- In a salad bowl, add the chickpeas, carrot, radish and celery.
- To make the dressing, add the olive oil, apple cider vinegar, garlic, salt and pepper to a small capped container. Shake well to form an emulsion.
- Before serving, add the toasted pine nuts, oregano leaves, parsley and the dressing to the salad bowl.
- Toss well and serve.