Carrot Chickpea Slaw with Citrus Ginger Vinaigrette
Prep Time
15 minutes
Prep Notes
This is a great recipe that uses carrots (that are probably already in your refrigerator!) and raisins to make it naturally sweet. Combine these with chickpeas, almonds, and a citrusy vinaigrette and you have a delicious slaw! It pairs well with your favorite protein like chicken or tofu. Top with crumbled feta cheese for added flavor. Yum!
Cooking Time
0 minutes
Yields
4 servings
Ingredients
Salad ingredients:
1 lb. carrots, washed and peeled (about 4-6 carrots, depending on size)
1 can chickpeas (canned, rinsed, and drained)
1/2 cup raisins
1/4 - 1/2 cup fresh cilantro, chopped
1/3 cup slivered or sliced almonds, toasted
Optional: 1/4 cup feta, crumbled
Dressing ingredients:
3 Tbsp. olive oil
1/2 orange, zest and juice (3 Tbsp juice plus about 2 tsp zest)
1/2 lemon, juice only (1 1/2 Tbsp juice)
1 inch fresh ginger, grated (or 1/2 tsp powdered)
1 Tbsp white wine vinegar
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp black pepper
Optional: 1 Tbsp honey
Directions
- In a pint-sized Mason jar, add all ingredients for the dressing and shake well. Set aside.
- Shred carrots using the large grating blade on your food processor or a box grater. Transfer to a medium-sized bowl.
- To carrots, add chickpeas, raisins, almonds, and cilantro. Toss well to mix.
- Add enough dressing to lightly coat your carrot mix. Reserve leftover dressing for your next salad! Toss to coat.
- Divide salad evenly onto 4 plates. Top with crumbled feta and serve!
Notes
This dressing will keep for 2-3 days in an airtight container in the refrigerator.
Credit
Evey Schweig Health Coach & Anti-Inflammatory Expert
https://eveyschweig.com/apps/recipe/details/id/Carrot-Chickpea-Slaw-with-Citrus-Ginger-Vinaigrette
