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warm carrot and chickpea salad

A salad is still a salad even if it's warm and doesn't have any lettuce greens. Very tasty and very substantial, it's a perfect well-rounded plant-powered dish that won't leave anyone hungry. This spice combination is a Morrocan-inspired one, but also works well with any other spices of preference such as tandoori, or curry spice blends.


4 carrots, peeled, sliced

6 asparagus, chopped

1 Tbsp olive oil

1 onion, peeled and finely sliced

1 garlic clove, minced

1 tsp ground cumin

1/2 tsp coriander

1/2 cup ready-to-eat chickpeas/garbanzo beans

1 teaspoon white wine vinegar

Cilantro, parsley, or mint leaves

  • Boil carrot slices for 10 minutes. add asparagus in the last minute. Drain and set aside.

  • Stir-fry onion and garlic in olive oil, until soft (about 5 minutes). Add cumin, coriander, chickpeas/garbanzo beans, and saute for another 3-5 minutes. Let cool.

  • Toss with everything together with olive oil, vinegar, and a handful of chopped mint leaves.

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