Chickpea Salad with Carrot Ribbons, Parsley and Apple

I like cooking cous cous for lunch because it is so quick and easy! It only takes a couple of minutes and through winter when I haven’t just felt like a cold salad it has been perfect! I add anything that I have on hand- salad items, herbs, legumes, seeds- it is very versatile! This recipe is a favourite though and a weekly go-to in my kitchen.

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Ingredients

  • ¼ of a green cabbage thinly sliced
  • 2 carrots peeled with a regular vegetable peeler into long ribbons
  • ½ a ripe apple sliced thinly
  • 1 cup of cooked chickpeas
  • 1 cup of cooked cous cous
  • ¼ cup of parsley finely chopped
  • Half a dozen cherry tomatoes chopped in half
  • 2 celery sticks finely sliced
  • ½ a lemon juiced
  • 1 tablespoon of olive oil
  • ½ teaspoon of cumin
  • ½ teaspoon of smoked paprika
  • Season with salt and pepper

Method

Simple place all of the ingredients in a large bowl and mix well! Its that simple! taste and season with salt, pepper and lemon. I love adding a dollop of my homemade hummus on top too!

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