Prep: 15 minutes
Serves: 2 people, or 4 as a side dish
Ingredients
- 3 medium carrots peeled and grated
- 1 can chickpeas drained and rinsed
- 1 small red onion or shallot finely chopped (optional)
- 1 small handful of parsley or dill chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin (optional)
- Sea salt and pepper to taste
Optional
- Pumpkin or sunflower seeds for added crunch
Directions
- Whisk the olive oil, lemon juice, cumin, salt and pepper in a small bowl.
- Place the grated carrots, chickpeas, herbs and onion into a large bowl.
- Pour the dressing over the salad and toss gently to coat.
- Taste and adjust seasoning.
- Serve immediately or allow it to rest in the fridge for twenty minutes so the flavours develop.
Why it helps
This salad supports digestion and steady energy. The fibre in carrots and chickpeas helps the gut move with ease and supports healthy bowel function. The healthy fats in olive oil help the body absorb nutrients such as beta carotene from the carrots. Lemon adds brightness and can support digestive enzymes. It is also quick to prepare which can ease the pressure many people feel around cooking at this time of year.
