Photo: Anna Pelzer
Carrot salad with chickpeas & lemon
8 ingredients
Serves 8
openrecipes
Whip up this North African veg salad in only fifteen minutes to impress a hungry dinner party crowd
Estimated Nutrition (whole recipe, rough)
448
Calories
17g
Protein
25g
Fat
43g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lemons , juiced
- 2 tsp harissa
- olive oil
- 2 x 400g tins chickpea , drained
- 500g carrots , peeled and shredded (do in a food processor)
- 1 bunch spring onion , shredded
- a large bunch flat-leaf parsley , leaves picked
- 1 x 200g block feta cheese , crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes