Carrot and Chickpea Salad with Hazelnut Dressing
recipe
Carrot and Chickpea Salad with Hazelnut Dressing
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This salad lasts for several days if kept in the fridge.
Ingredients
- 1 tbsp white wine vinegar
- 2 tbsp hazelnut oil
- 2 tbsp sunflower oil
- salt and freshly ground black pepper
- 8 medium sized organic carrots, roughly grated
- 1 400g can chickpeas, drained and rinsed
- 1 handful roasted, chopped hazelnuts
Serves:
4
Preparation:
15
Total Time:
15min
Directions
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- Combine the vinegar, oils and seasonings in a screw-top jar and shake vigorously.
- Toss the dressing through the carrots, chickpeas and hazelnuts.
Source: Terry Farris
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