Shaved Carrot Spiced Chickpea Macadamia Salad
Ingredients
- 1 Tbs olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1 tsp fennel
- 2 tsp maple syrup
- 1 400g can chickpeas drained (save the aquafaba)
- 2 cups cooked bulgur wheat
- 3 carrots peeled and shaved
- 1 cup sugarsnap peas finely sliced
- 1 cup rocket
- 1 cup mint leaves
- 1/4 cup toasted macadamia nuts
- 2 dried sun dried Turkish apricots finely sliced
Dressing
- 1/4 cup tahini
- 1 Tbs olive oil
- 1 Tbs honey or maple syrup
- 1 tsp white miso
- 3 Tbs freshly squeezed lemon juice
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbs water
Preparation
Save the aquafaba from the drained chickpeas for other uses as it can be used as an egg substitute in vegan cooking.
Heat a large non-stick frying pan over medium heat. Add the oil, spices, and salt, and cook until fragrant, about 2 minutes.
Add the chickpeas to the pan and cook for about 5 minutes until they are toasted and coated in the spices.
Place the chickpeas in a bowl and drizzle with maple syrup while they are still hot. Set aside to cool.
Place the bulgur wheat in a salad bowl and top with the cooled chickpeas, shaved carrots, finely sliced sugarsnap peas, rocket, mint leaves, toasted macadamia nuts, and finely sliced dried apricots.
Drizzle the salad with the miso tahini dressing before serving.
Dressing
Place all the dressing ingredients in a jar, close the lid, and shake until well combined.
