Chickpea and Carrot Salad with Lemon and Cumin

Ingredients

• Chickpeas

  canned

  1 cup or 240g

• Carrots

  raw

  1 cup grated or 110g

• Parsley

  raw

  ¼ cup or 15g

• Lemon juice

  2 tbsp or 30g

• Cumin seed

  ¼ tsp, ground or 0.8g

• Salt

  table

  1 dash or 0.4g

• Olive oil

  1 tbsp or 14g

Directions

1. Drain and rinse the chickpeas, then add them to a large bowl with the grated carrots.
2. Add the chopped parsley and toss to distribute.
3. In a small bowl, whisk the oil and lemon juice with ground cumin and a pinch of salt. Adjust to taste.
4. Pour the dressing over the chickpea mixture and toss until evenly coated.
5. Serve right away or chill.