Carrot and Chickpea Salad

Instructions

1. Step 1

   Rinse the chickpeas in a colander, drain thoroughly, and transfer them to the large mixing bowl.

   Ingredients used: 480.0 gr Chickpea

   Cookware: colander, Large Mixing Bowl

2. Step 2

   Wash and dry the carrots, then peel and coarsely grate them into the large mixing bowl.

   Ingredients used: 300.0 gr Carrot

   Cookware: Box Grater, Large Mixing Bowl, Vegetable Peeler

3. Step 3

   Wash and dry the parsley. Finely chop the red onion and parsley, then add both to the large mixing bowl.

   Ingredients used: 20.0 gr Flat-Leaf Parsley, 60.0 gr Red Onion

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

4. Step 4

   Mince the garlic. Whisk it in the small bowl with the lemon juice, olive oil, cumin, salt, and black pepper until combined.

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 45.0 ml Lemon Juice, 3.0 gr Salt

   Cookware: Chef Knife, cutting board, small bowl, whisk

5. Step 5

   Pour the dressing over the chickpea mixture and toss until everything is evenly coated.

   Cookware: Large Mixing Bowl, Large Spoon

6. Step 6

   Let the salad rest for 10 minutes before serving so the flavors can blend.

   Timer: 10 min (fixed)

   Cookware: Large Mixing Bowl