INGREDIENTS
(serves 2-4)
3 TBSP fresh lemon juice
3 TBSP extra virgin olive oil
2 TBSP white vinegar
¼ tsp salt [plus extra, to taste]
⅛ tsp dill [fresh or dried]
⅛ tsp garlic powder
½ tsp fresh minced garlic
2 cups chickpeas [canned or cooked from dry]
1/2 cup fresh chopped cilantro, plus extra to garnish
1.5 large english cucumbers
1 cup chopped red bell pepper
¼ cup finely minced onion
2-3 extra large carrots
2 TBSP honey
2 TBSP rice vinegar
1 TBSP sesame seeds
INSTRUCTIONS
Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify. In a medium bowl add chickpeas, minced onion, chopped bell pepper, ½ an English cucumber [chopped] and cilantro. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be! Next, using a spiralizer or tool of choice [see above for options] curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] into raw spiral noodles. Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad. Top with extra chopped cilantro and a hearty sprinkle of sesame seeds. If you’re adding chopped nuts, toss those babies on top too and have at it!
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