This oriental carrot salad with chickpeas is really super quick to prepare and is suitable both as a full lunch and as a side dish for the next barbecue party. Have fun cooking!
Cooked/Baked today: Oriental Carrot Salad with Chickpeas
Preparation Time: 15 minutes
Category: Salad Recipes, Barbecue Recipes, Recipes with Carrots, Recipes with Chickpeas, Fast Food, Simple Recipes, Oriental Recipes, Veggie
Our Recipe rating:
Ingredients for 1 large bowl full of salad:
- 4 – 5 large carrots
- 1 large can chickpeas
- 1 bunch spring onions
- 1 large orange
- 1 lime
- 10 – 12 dried apricots
- A handful each of parsley & mint
- A teaspoon each of turmeric & ground cumin
- 1 teaspoon honey for dressing
- 2 – 3 tablespoons olive oil for dressing
- Salt & pepper
Required kitchen gadgets, helper & preparations:
- Lemon squeezer
- Sieve or colander to drain chickpeas
- Kitchen grater for carrots
- Large bowl for salad
…for oriental carrot salad with chickpeas:
For the dressing, halve the orange and lime and squeeze out the juice with a lemon squeezer. Pour the fruit juice into a large salad bowl, also add 1 teaspoon each of turmeric & ground cumin, 1 teaspoon honey, a good dash of olive oil & a good pinch of salt & pepper.
Mix the dressing briefly with a whisk until all the ingredients have been evenly distributed & then set the salad bowl aside for a moment. Peel the carrots and cut or slice them thinly. Cut the spring onions into fine rolls. Cut the dried apricots into thin strips. Finely chop parsley & mint.
Drain the chickpeas in a colander. Then add all the ingredients for the salad to the dressing in the bowl & mix everything together well. Allow the done salad stand a little & then serve. Have fun cooking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):