Canned Chickpea and Carrot Salad with Coriander Paste
4 servings
30 minutes
This salad of canned chickpeas and carrots with cilantro paste is an unusual combination of flavors inspired by Italian cuisine. Chickpeas give the dish a creamy tenderness, while carrots add freshness and a slight sweetness. The spicy paste of cilantro, almonds, and spices fills it with deep Eastern notes. The light acidity of lemon juice and roasted almonds add textural variety. This salad is perfect for a light lunch or nutritious snack and pairs well with crispy bread or fresh herbs. Italian cuisine is renowned for its attention to natural ingredients, and this recipe beautifully exemplifies its philosophy: simplicity, balance of flavors, and aromatic spices. A great option for those seeking a healthy and tasty alternative to traditional salads.
1
In a blender, mix lemon juice with chopped garlic and let it sit for 15 minutes.
- Lemon juice: 2 tablespoons
- Garlic: 1 clove
2
In a large skillet, heat vegetable oil, add almonds, and roast until golden for about 5 minutes. Remove the roasted almonds onto paper towels and let cool.
- Vegetable oil: 2 tablespoons
- Flaked almonds: 60 g
3
Grind half of the almonds with cilantro, cumin, red pepper, and cayenne pepper in a food processor. Add olive oil and blend everything into a paste.
- Flaked almonds: 60 g
- Cilantro: 140 g
- Ground caraway: 1 teaspoon
- Paprika: 1 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Olive oil: 0.5 glass
4
Transfer the pasta to a large bowl, add chickpeas, coarsely chopped carrots, and mix. Garnish with remaining almonds and serve.
- Canned chickpeas: 2 jars
- Carrot: 500 g
- Flaked almonds: 60 g
- Salt: to taste
- Ground black pepper: to taste
