When you’re craving a pot of chana masala but it’s way too hot to turn on the stove, this carrot and chickpea salad just might hit the spot. I was inpsired by this recipe with beautiful brightly colored carrots. The original dressing was a little too tart and spicy for me but adding some honey tamed things nicely.
I took a shortcut and bought shredded carrots from the grocery store, but don’t make this mistake. I know grating carrots is hard on your knuckles, but it will be worth it when you have sweet, tender, freshly grated carrot. Next time I won’t be so lazy, and that will make this salad even better.
Carrot and Chickpea Salad
6 oz. nonfat plain yogurt
1 T lemon juice
1 t coriander
1 t cumin
1/2 t turmeric
1/2 t garam masala
1/2 t ground ginger
dash cayenne pepper
2 t honey
1 (15 oz.) can chickpeas, rinsed and drained
1 c. shredded carrots
Romaine lettuce, cleaned and torn
Mix yogurt, lemon juice, spices and honey in a small bowl and season to taste. In a larger bowl, mix chickpeas, carrots, and enough dressing to coat.
Serve over a bed of Romaine lettuce, adding more dressing if needed.
-Lightly adapted from Caroline at “Surprised by Joy”
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Just curious…what was wrong with the bagged shredded carrots???
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I think no matter how well the package is sealed, they get kind of dry and tough. I also would have used a smaller grater than the pacakaged ones. Since you don’t let this salad sit (like you would in say, cole slaw) I think it makes a difference!
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If it comes to it and you need them in a pinch dig through the bags
of carrots to find the latest date…they usually are in the back of the shelf.
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