Chickpea Carrot and Parsley Salad

Chickpea, Carrot & Parsley Salad

Servings 4

Prep Time

Cook Time

Ingredients

• 1 can 19-oz chickpeas, drained and rinsed
• 1 Cup loosely packed fresh parsley leaves, very coarsely chopped
• 1 Cup loosely packed shredded carrot (about 1 large carrot)
• 1/2 Cups sliced radishes (about 6 medium)
• 1/2 Cups chopped green onions, white and green parts (about 4)
• 3 tablespoons fresh lemon juice
• 1 teaspoon ground cilantro
• 1/2 teaspoons salt
• 6 tablespoons extra-virgin olive oil
• 1/3 Cups crumbled feta (optional)
• Toasted pine nuts (optional)

Directions

1. In a bowl, place 1/2 cup chickpeas and mash into a coarse paste with a potato masher or large wooden spoon. Toss in remaining chickpeas along with parsley, carrot, radishes and green onions. Stir to combine.

2. In a liquid measuring cup, whisk together lemon juice, cilantro, salt and some black pepper. Continue whisking while adding oil in a slow stream. Pour over salad and toss gently.

3. Season with salt and pepper. Top with feta and pine nuts, if using, and serve immediately.

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