Vegan Chickpea Patties and Carrot Salad
Ingredients
Chickpea patties
- 1.5 cup chickpeas, mashed
- 1.5 teaspoon paprika
- 1.5 teaspoon harissa (sub chili paste)
- 2 teaspoon red pesto
- 1.5 tablespoon flour
- juice from half a lemon
- one handful fresh parsley
- salt and pepper
Carrot salad
- 5 big carrots
- 1 red onion
- 200g lentils of choice
- 3-4 tablespoon cold creamy hummus
- a handful of arugula or watercress
- roasted pine nuts
Preparation
Mix all ingredients for the chickpea patties.
Fry the mixture in a hot pan with olive oil until golden.
Warm the patties in the oven at 170°C (350°F) for 15 minutes.
For the carrot salad, chop 5 big carrots and 1 red onion.
Bake the chopped carrots and onion in the oven at 200°C (400°F) for 25 minutes.
Add 200g lentils of choice, 3-4 tablespoons cold creamy hummus, and a handful of arugula or watercress.
Sprinkle with roasted pine nuts.
