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🥗 Crunchy Carrot and Chickpea Salad with Yogurt Dressing

312 kcal · 30 min · 4 servings

Ingredients

• Carrots 6 pcs
• Mini Roman lettuce 3 pcs
• Chickpeas 500 g
• Parsley, fresh 20 g
• Organic Lemons 1 pcs
• Yogurt, plain 150 g
• Olive oil 2 tbsp
• Honey 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Curry powder pinch

Instructions

1. 1. Wash the carrots thoroughly under running water.
2. 2. Peel the carrots and cut off the ends.
3. 3. Coarsely grate the carrots.
4. 4. Remove the hard core from the lettuce.
5. 5. Tear the lettuce leaves into small pieces.
6. 6. Wash the lettuce leaves and let them drain well.
7. 7. Drain the chickpeas in a colander.
8. 8. Wash the parsley and pat it dry.
9. 9. Remove the parsley leaves from the stems.
10. 10. Finely chop the parsley leaves.
11. 11. Wash the lemon and cut it in half.
12. 12. Squeeze the juice from the lemon.
13. 13. Put the yogurt into a large bowl.
14. 14. Add one tablespoon of olive oil to the yogurt.
15. 15. Add one tablespoon of lemon juice to the yogurt.
16. 16. Add some honey to the yogurt.
17. 17. Season the yogurt mixture with salt and pepper.
18. 18. Add some curry powder to the yogurt.
19. 19. Stir the yogurt mixture well until it is creamy.
20. 20. Add the grated carrots to the yogurt mixture.
21. 21. Add the drained lettuce to the bowl.
22. 22. Add the drained chickpeas to the bowl.
23. 23. Add the chopped parsley to the bowl.
24. 24. Mix all ingredients well with the dressing.
25. 25. Taste the salad and adjust seasoning to your liking.
26. 26. Plate the salad.
27. 27. Serve the salad immediately.

Nutrition per serving

• kcal: 312
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 38 g