Tuesday, February 23, 2010

Carrot & Chickpea Salad.....by Jessica

I thought today was going to be spent scrubbing my bathrooms with bleach and mopping the floors. Instead I got to spend the day chatting with friends, cooking and eating! A good way to spend a day off from work...and all that other stuff can always be done another day, right?

For lunch I made Carrot and Chickpea Salad for Jamie and I. We really enjoyed the dish and the honey, lemon juice and sesame oil dressing was fantastic. It's a pretty easy and quick recipe that I think would be an excellent side dish with grilled chicken or fish. I didn't have any peanuts in the house, so I used almonds and I think I'm going to send a letter to Donna Hay and let her know that almonds are the better choice...she should probably revise the recipe.


Jessica said...

Carrot and Chickpea Salad
1 Cup instant couscous
1.25 cups hot chicken or vegetable stock
3 carrots, peeled and grated
14.5 oz. can garbanzos (chickpeas) drained & rinsed
2 Tbs. roasted unsalted peanuts, roughly chopped (or better yet, roasted salted almonds)
2 oz. snow pea shoots, well trimmed
romaine lettuce leaves
1/4 cup honey
1/2 tsp. sesame oil
3 Tbs. lemon juice
1 Tbs. finely grated lemon rind
Place the couscous in a large bowl, add the stock, cover with plastic wrap and stand for 5 minutes. Separate the grains with a fork. Add the carrots, chickpeas, peanuts and snow pea shoots. To make the dressing, combine the honey, sesame oil, lemon juice and rind. Pour over the salad and toss to combine. Place the lettuce in bowls and top with the salad to serve.

Anonymous said...

It was REALLY yummy! Thanks again! I would also have to agree about the almonds, I think they were much better than peanuts would have been. :)

Juliana said...

Sounds yummy and healthy!

bobby thomas said...

mmm looks good