Salad Lemon Dill Carrot Chickpeas

Nährwerte pro Portion

Zubereitung

1. Chickpeas 1, 15 oz can chickpeas, drained, rinsed and pat dry 3 EL nutritional yeast 1 ½ EL avocado oil Kosher salt Carrot Salad 1 lb carrots, scrubbed well ½ medium red onion, thinly sliced Juice of 1 lemon ¼ cup parsley leaves, roughly chopped 3 EL fresh dill Lemon Dill Dressing 2 EL avocado oil or olive oil 4 cloves garlic 1 EL capers, drained and pat dry 1 TL dijon mustard 1-2 TL agave syrup 1 EL white wine vinegar 1 lemon, Juice and zest ¼ cup parsley leaves 2 EL fresh dill Chickpeas: Preheat oven to 425F. Add chickpeas to a large bowl then lightly mash with a fork. Add nutritional yeast and oil, then toss to combine. Spread the chickpea mixture out on the baking tray, then bake in the oven for 20 mins. Use a spoon to give the chickpeas a toss. Bake again for 10 mins, stirring again half way. Sprinkle with a pinch of salt then cool completely. Veggies: Transfer onions to a mixing bowl and cover with cold water for 5 mins, drain well and pat dry. Use your preferred tool for shredding your carrots, then shred the carrots into the bowl. Add the lemon juice and a generous sprinkle of salt overtop, then toss to combine. Allow to sit for 15 mins to draw out excess liquid from the carrots. Discard that extra liquid then add the minced parsley and dill to the bowl. Dressing: Heat the oil in a small saucepan over medium low heat. Add the garlic and capers and cook until the garlic is golden in color, about 4-5 mins. Remove pan from heat to cool for a few minutes before transferring the mixture including the oil to a blender cup. Add mustard, lemon zest and juice, vinegar, agave, and a pinch of salt. Blend until smooth and emulsified. Add dill and parsley, then blend again until finely minced. Taste and adjust salt as desired. Pour half the dressing over the carrots, then toss the ingredients together, adding more dressing as needed until the salad is well coated.

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