Chickpeas and Carrot Salad recipe

Ingredients:

2 cups of cooked chickpeas, rinsed and drained.
2 cups of grated carrots.
2 tablespoons of balsamic vinegar.
1 ½ tablespoons of fresh dill, minced.
1 tablespoon of olive oil.
1 tablespoon of sugar.
½ teaspoon of ground cumin.

¼ cup of plain nonfat yoghurt.

Directions:

In a glass or ceramic bowl, toss all ingredients, except the yoghurt, and cover.

Allow the salad stand for several hours at room temperature.

Divide the salad onto 4 plates and spoon the yoghurt over top when ready to serve.

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