Chickpea and Carrot Salad

Summary

Ingredients

• 1 tablespoon, heaped raisins
• 250 g chickpeas, cooked
• 2 carrot (s)
• 2 tablespoon parsley, smooth
• 1 tablespoon mint, fresh
• 2 tablespoon walnuts

For the dressing:

• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ coriander powder
• salt
• 0.5 teaspoon ½ agave syrup
• some harissa
• 1 clove garlic
• 1 small onion (s), red
• 1 piece (s) ginger root, fresh, approx. /3 teaspoon
• 2 tablespoon lemon juice
• 4 tablespoon vegetable stock, cooled
• 2 tablespoon olive oil

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Instructions

1. Soak the raisins in warm water for about half an hour, then drain well.
2. Peel and grate the carrots, mix with the chickpeas and raisins.
3. For the dressing, peel and finely chop the onion and garlic, peel and grate the ginger, mix with the spices, agave syrup, broth, lemon juice and oil. Add to the above ingredients and let it steep for at least half an hour.
4. Roughly chop the walnuts, toast them in a pan without fat. Wash the parsley and mint, shake dry, pluck the leaves from the stems, chop or pluck.
5. Add the herbs and walnuts to the salad just before serving, season to taste.