Raw Carrot Salad with Chickpeas

⭐️ Get Recipe: https://theplantbasedschool.com/carrot-salad/

Our raw carrot salad recipe is inspired by a classic French carrot salad recipe called carottes râpées.

The beauty of this shredded carrot salad is that the carrots absorb the dressing’s flavor and become juicy, sweet, and tasty while retaining a nice crunch.

⭐️ Ingredients
1 pound (500 grams) carrots
¼ cup (10 grams) parsley finely chopped
1 shallot finely chopped
5 slices pineapple, canned or fresh, cut into chunks (optional)
1 can of chickpeas, drained and rinsed

DRESSING
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard or American
1 tablespoon maple syrup or honey
½ teaspoon ground cumin
½ teaspoon salt or more to taste
⅛ teaspoon black pepper

❤️ Nico & Louise
Theplantbasedschool.com
#carrots #salad

peel the carrots with a vegetable peeler remove the top and shred them with an electric salad Shredder or with a food processor with a shredding disc then add in drain chickpeas and raisins that you previously soaked for 5 minutes now set the bowl aside and make the dressing to a small jar add finely chopped shallots mustard maple syrup freshly squeezed lemon juice extra virgin olive oil salt black pepper a tiny bit of cumin and chopped parsley shake the dressing until well combined pour the dressing over the shredded carrots toss well and let the flavors meld in the fridge for about 15 minutes taste and adjust for salt maple syrup or lemon then transfer onto a serving platter sprinkle with chopped walnuts freshly chopped parsley