Carrot, Radish, + Chickpea Salad
INGREDIENTS
1 1/4 CUPS RADISH, THINLY SLICED
1 /4 CUPS CARROTS, PEELED + GRATED
2 TABLESPOONS MINT, LOOSELY CHOPPED
1 3/4 CUPS CHICKPEAS, COOKED
2 TABLESPOONS DILL, FINLEY CHOPPED
—> DRESSING
4 TABLESPOONS OLIVE OIL
2 TABLESPOONS WHOLE GRAIN MUSTARD
2 TABLESPOONS RED WINE VINEGAR
1 TEASPOON GROUND CORRIANDER (OR SUB CUMIN)
INSTRUCTIONS
MIX CHICKPEAS WITH RADISHES, CARROTS, AND MINT IN A BOWL
MIX TOGETHER THE DRESSING AND SPOON OVER THE CHICKPEAS + VEGGIE MIXTURE
ADD IN THE DILL AND TOSS MIXTURE TO INCORPORATE
SEASON WITH SALT + PEPPER IF DESIRED
