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Salad with Chickpeas and Carrots

Raya AndonovaRaya Andonova
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Topato
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Salad with Chickpeas and Carrots
Image: Raya Andonova
21/05/2018
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Preparation
20 min.
Тotal
20 min.
Servings
6
"Brandy has a new favorite - this fresh salad with chickpeas."

Ingredients

  • chickpeas - 1 4/5 cups (450 g) canned
  • carrots - 5 - 6
  • cucumbers - 1 - 2
  • celery - 2 stalks
  • green onions - 4 stalks
  • dill - 4 - 5 stalks
  • garlic - 1 clove
  • olive oil
  • vinegar
  • salt
measures

How to cook

Drain the chickpeas, wash them. Grate the carrots on a coarse grater. Chop the celery and onions.

Cut the cucumber into small cubes or quarters at least. Mash the garlic clove with the side of the knife's blade and chop it finely. Chop the dill as well.

Mix everything in a large bowl. Add olive oil, vinegar, salt to taste and stir.

Leave overnight in the fridge or for at least 30 min. - 1 hour.

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