Spicy chickpea and crispy kale salad with marinated carrots

serves 2-4 as main or side


for the chili garlic marinated carrots:

2 cloves of garlic, pressed
1 red chili, seeded and minced
1 teaspoon of honey
2 tablespoons of lemon juice
1/4 cup of olive oil
1/4 teaspoon of salt

3 large carrots, peeled lengthwise with a vegetable peeler

for the crispy kale:

1 bunch of kale (about 20 leaves), stems removed and cut into 1/4s
1 tablespoon of sunflower oil
salt + pepper

for the spicy chickpeas:

2 tablespoons of olive oil
1 teaspoon of cumin
1/2 teaspoon of red chili flakes
1 teaspoon of paprika
1 teaspoon of fennel seed
1/2 teaspoon of salt

2 cans of organic (low or no sodium) chickpeas, drained

See more at whatscookinggoodlooking.com



Stay Fancy! ;)

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