March 8, 2016

Carrot Salad with Coriander Spiced Crispy Chickpeas

The SEA SALT Chickpea Recipes, Recipes, Salads, Sides Carrot Salad with Coriander Spiced Crispy Chickpeas, cilantro, Coconut oil, lemon, multicolored, Recipe, ribbons, The Sea Salt, vegan, vegetarian 1 Comment

Literally the only technique you’ll need for this salad is knowing how to use a vegetable peeler.

When you have gorgeous ingredients like multi-colored carrots, I think the best way to eat them is in the most simple way.

Dressed with a little lemon, olive oil and S&P these carrot ribbons shine and make a beautiful veggie noodle bed for your crispy coriander chickpeas.

I’ve posted about crispy chickpeas before, like in my taco recipe or my salad recipe but these are even more simple with just coriander, salt and pepper. Fried up in my favorite thing on planet earth- coconut oil, these babes have a nice crispy exterior and soft interior.

Enjoy and have fun!

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Carrot Salad with Coriander Spiced Crispy Chickpeas

ingredients:

makes about 2-3 servings for lunch.

• 8-10 large multicolored carrots, peeled and washed  (you should have about 6 cups loosely packed ribbons, but you can do more- there will be enough dressing)
• 2 Tbsp fresh lemon juice
• 1 Tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 2 Tbsp fresh chopped cilantro

For Chickpeas:

• 1 can chickpeas, drained, rinsed and dried
• 1 Tbsp coconut oil
• 1/2 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 1 Tbsp ground coriander

directions:

1. In a large bowl combine lemon, olive oil, salt and pepper. Whisk to combine and set aside.
2. Using a vegetable peeler, peel off long ribbons of carrots. Set on top of dressing in large bowl. Top with cilantro but do not combine until you’re ready to eat because the carrots will wilt.

4. Heat medium nonstick pan over medium-high heat and add coconut oil.

5. When pan is hot, add chickpeas and swirl in pan to coat. Cook undisturbed for about 1.5-2 mins. Sprinkle with spices and swirl again to turn chickpeas. Bottom side should be crispy but not burnt. Cook another 1.5-2 mins on the other side of chickpeas, or less if they start to pop or burn, which in that case reduce heat and turn chickpeas more often. Continue to cook if chickpeas aren’t yet crispy, but watch carefully. Remove from heat when done.

 

6. Combine carrots with dressing. Dish out carrot salad and top with chickpeas. Enjoy right away while carrots are crispy.

 

 

Yum