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Carrot & Chickpea Salad with Toasted Coconut [vegan] [gluten free] by The Flexitarian

Carrot & Chickpea Salad with Toasted Coconut [vegan] [gluten free]

This raw Carrot & Chickpea Salad makes a nice change from carrot salad.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Salads
Cuisine French
Servings 4 people
Calories 393 kcal

Equipment

  • grater
  • mixing bowl

Ingredients
 
 

  • 400 g grated carrots
  • 400 g can chickpeas
  • 75 g fresh coriander
  • 4 Tbsp lemon juice
  • 5-6 Tbsp extra virgin olive oil
  • 1 Tbsp cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 garlic clove crushed
  • 7 Tbsp shredded coconut
  • salt & pepper

Instructions
 

  • Mix grated carrots and drained chickpeas into a salad bowl.
  • Add finely chopped coriander leaves (discard the stems).
  • Make dressing in a separate bowl by mixing together olive oil, cider vinegar, lemon juice, maple syrup, ground coriander, ground cumin and crushed garlic.
  • Heat a small saucepan and toast the shredded coconut.
  • Toss carrot mixture in dressing and toasted coconut.
  • Season to taste.

Nutrition

Serving: 200gCalories: 393kcalCarbohydrates: 39gProtein: 7gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 393mgPotassium: 667mgFiber: 9gSugar: 17gVitamin A: 17994IUVitamin C: 17mgCalcium: 105mgIron: 3mg
Keyword carrot, chickpeas, salad
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