Carrot chickpeas feta salad (Print Version)
# Ingredients:
→ Ingredients
01 -
250 g cooked chickpeas
02 -
1 orange, juiced
03 -
1/2 lemon, juiced
04 -
1 tablespoon cumin powder
05 -
1 pinch cinnamon (optional)
06 -
2 cloves garlic, minced
07 -
Salt and pepper to taste
08 -
5 cl water
09 -
2 tablespoons olive oil
10 -
400 g carrots, sliced into rounds
11 -
100 g crumbled feta cheese
12 -
1 teaspoon nigella seeds or cumin seeds (optional)
13 -
Flat-leaf parsley, chopped fine
# Instructions:
01 -
Rinse and peel the carrots, then slice them into small, round pieces. Put them aside for later.
02 -
Heat the olive oil in a frying pan and toss in the minced garlic for about 2–3 minutes. Add in the carrot rounds and stir them around. Pour in the orange juice, lemon juice, and water. Sprinkle with salt, pepper, cumin powder, and cinnamon if you’re using it. Cover the pan and let it simmer on medium heat. Stir every now and then until the liquid evaporates—should take around 10–15 minutes. If you like, finish cooking uncovered.
03 -
Once the carrots are cooked and no liquid is left, take the pan off the heat. Transfer the cooked carrots into a big bowl and mix in the chickpeas.
04 -
Top the salad with crumbled feta cheese, cumin or nigella seeds, and the finely chopped parsley. You can serve it right away or chill it and enjoy it later.
# Notes:
01 -
You can enjoy this salad warm or chilled.
02 -
It stays fresh in the fridge for up to 3 days.