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Carrot and Chickpea Salad with Hazelnut Dressing

This salad lasts for several days if kept in the fridge.

Dish Details:clockheart


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


PREPARATION:
1. Combine the vinegar, oils and seasonings in a screw-top jar and shake vigorously.

2. Toss the dressing through the carrots, chickpeas and hazelnuts.


PREP/COOK
INFORMATION:

Prep time: 15 minutes
Serves: 4

Source: Terry Farris

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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