Carrot and Chickpea Salad with Yogurt Dressing

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  • 1 ½ C dried chickpeas, soaked overnight
  • ¼ C apple cider vinegar
  • 2 T salt
  • 2 lbs carrots, peeled
  • 3 C chickpeas, well-drained
  • ¾ C yogurt dressing
  • ¼ C chopped herbs, (parsley, tarragon, chervil, chives, cilantro, any or all)
  • salt and pepper
  1. Rinse chickpeas of their soaking liquid and transfer to a large stock pot and cover by 4” with fresh, cold water
  2. Bring to a boil and turn down to simmer and cook until the peas are tender about 30-45min
  3. The chickpeas are going to kick off a ton of foam at the start of their cooking. Have a ladle and bowl ready to skim off foam. Keep skimming as long as foam is kicking off
  4. When chickpeas are tender, transfer to a tuperware and keeping enough water to cover by ½ inch
  5. Add vinegar and salt and let cool then refrigerate
  6. Cut carrots in 1” pieces
  7. Toss in olive oil, salt and pepper and roast at 400F in oven until brown on the outside and fully tender
  8. Combine chickpeas, carrots, dressing and herbs and toss
  9. Taste and adjust salt and pepper

Yogurt Dressing

This dressing can be used as a cooling dressing for crisp summer vegetables, to balance a spicy curry or to add a little fat to a classic wedge salad.

  • ¾ C yogurt
  • 1 lemon, zest and juice
  • ¼ tsp coriander, ground
  • 1 pinch ginger, ground
  • 2 pinch sugar
  • 1 pinch salt
  1. Whisk all ingredients together to be sure that there are no yogurt chunky floaties
  2. Let sit for 10 min and then taste