Carrots with chickpeas and pine nuts
Add a vibrant crunch to your meal with this nutty salad.
- Preparation Time15 mins
- Cooking Time7 mins
- Serves4
- DifficultyEasy
2 tbsp olive oil
1 red onion, sliced
2 cloves garlic, crushed
1 (400g) tin of chickpeas, drained and rinsed
4 carrots, peeled and shaved into ribbons using the vegetable peeler
Small handful of pine nuts
1 tbsp white wine vinegar
1 tbsp flat-leaf parsley, chopped
Salt and freshly ground black pepper
1) Heat the oil in a frying pan over a medium heat. Add the onion and cook until the onion had softened, about 5 minutes.
2) Add the garlic and cook for a further minute before adding the chickpeas, carrots and pine nuts. Cook until nuts are toasted.
3) Drizzle with white wine vinegar; add parsley and salt and pepper to taste.
