1 can (15 oz) chickpeas, rinsed and drained
1 cup shredded carrots
1 green apple, diced
1/2 cup pitted dates, halved
1/4 cup raisins
1/4 cup chopped parsley
2 tablespoons chopped pistachios
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
1/2 teaspoon ground cumin
Salt and pepper to taste
In a large bowl, combine the chickpeas, shredded carrots, diced apple, halved dates, raisins, parsley, and pistachios. Toss gently to mix.
2. prepare the dressing:
In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), cumin, salt, and pepper until well combined.
3. dress the salad:
Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly.
4. serve and enjoy:
Let the salad sit for 10 minutes to absorb the flavors, then serve as a light meal or a side dish.
Tips:
1. Use fresh and crunchy carrots: Choose carrots that are firm and crunchy for the best texture.
2. Don’t over-chop the apples: Leave the apples in bite-sized pieces to maintain their texture and flavor.
3. Soak the dates: Soaking the dates in water or apple cider vinegar can help to rehydrate them and bring out their natural sweetness.
4. Add some crunch: Include some chopped nuts or seeds, such as almonds or pumpkin seeds, to add texture and crunch to the salad.
5. Customize the dressing: Adjust the amount of lemon juice and olive oil to taste, and add other ingredients like honey or Dijon mustard to suit your flavor preferences.
Nutritional Information (per serving):
Calories: 250-300
Protein: 10-12g
Fat: 10-12g
Saturated Fat: 1.5-2g
Cholesterol: 0mg
Carbohydrates: 35-40g
Fiber: 8-10g
Sugar: 20-25g
Sodium: 200-250mg