Carrot Chickpea Raisin Salad

28 Feb
The end is here! I’m off nights and back to the world of the living. Praise. The. Lord.
This night shift was especially tough on my diet– the combination of weird hours, dark nights, and cold weather is enough to send a woman straight to the all-gluten, all-sugar, everything-processed section of the grocery store. Basically, I was what needed to be cleaned up on aisle 9.
So now that it’s done we’re in full-on detox mode, which means more vegetables and less SGS. Never fear–I still have to post some quality cookies, muffins, and cakes made during my interlude as a vampire– so it won’t all be healthy. In the words of my dear friend, Mel (Kef name forthcoming): Never that.
Carrot Chickpea Raisin Salad
  • 1 can of chickpeas
  • 1 medium onion, cut in quarters

  • 1 bay leaf
  • 1 cup carrots, shredded
  • 1/2 c raisins
  • 3-5 tbsp of olive oil
  • 2 tbsp fresh mint, finely chopped
  • juice of 1 lemon
  • 1/2 tbsp apple cider vinegar 1 pinch cumin
  • 1 pinch coriander
  • 1/4- 1/2 c spring onions, finely chopped
  •  Assembly:

     1. Drain chickpeas and throw out water from can. Throw the chickpeas, quartered onion, and bay leaf in a pot that will fit them all without squishing them too much. Boil on medium heat for 20-30 min, until they are tender but not overcooked. Once tender, use a strainer to drain the chickpeas. Throw out onion and bayleaf.

    2. In a large bowl, combine the chickpeas, carrots, and raisins and drizzle with the oil to taste.

    3. Add the rest of the ingredients and mix thoroughly. Serve the salad room temp or cold.

    Thanks to Tastespotting for bringing us this one!

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