![Carrot & Chickpea Salad with Toasted Coconut [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/01/Carrot-Chickpea-Salad-with-Toasted-Coconut-vegan-gluten-free-by-The-Flexitarian-v8-300x300.jpg)
Carrot & Chickpea Salad with Toasted Coconut [vegan] [gluten free]
This raw Carrot & Chickpea Salad makes a nice change from carrot salad.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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