Carrot And Chickpea Salad With Honey Coriander Dressing Recipe

This healthy salad is delicious on its own for lunch or served as a side with lamb for dinner.

The ingredient of Carrot And Chickpea Salad With Honey Coriander Dressing Recipe

• 2 tbsp extra virgin olive oil
• 2 tsp honey
• 2 tsp finely grated lemon rind
• 3 bunches baby carrots scrubbed trimmed
• 400g can chickpeas rinsed drained
• 1 1 2 tsp whole coriander seeds
• 1 1 2 tbsp white balsamic vinegar
• 1 2 bunch watercress leaves picked
• 45g 1 4 cup toasted hazelnuts coarsely chopped
• 1 tbsp pomegranate arils
• red vein sorrel leaves or baby spinach to serve

The Instruction of carrot and chickpea salad with honey coriander dressing recipe

• preheat oven to 200c 180c fan forced line a large baking tray with baking paper combine 1 tbs oil 1 tsp honey and 1 tsp lemon rind in a small bowl place carrot on prepared tray drizzle over the honey mixture and toss to combine bake for 20 minutes add chickpeas to tray and bake for a further 10 minutes or until the carrots are golden and tender
• meanwhile toast the coriander seeds in a small frying pan over medium heat for 1 2 minutes or until aromatic use the back of a spoon to lightly crush place the crushed seeds balsamic and remaining oil honey and lemon rind in a small bowl and stir to combine season
• arrange the watercress roast carrot and chickpeas on a large serving platter scatter over the hazelnut pomegranate and sorrel or spinach drizzle over the dressing to serve

Nutritions of Carrot And Chickpea Salad With Honey Coriander Dressing Recipe

fatContent: 181 64 calories
saturatedFatContent: 10 5 grams fat
carbohydrateContent: 1 2 grams saturated fat
sugarContent: 14 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 10 6 grams protein
sodiumContent: n a

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