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Chickpea and Shaved Carrot Salad



You can often find my extolling the virtues of seasonal eating, because as far as Mother Nature is concerned, it’s best; but aside from Mother Nature and her needs, seasonal food is better for us. Eating in season, generally comes with a focus on local eating because seasonal food is what can be grown around you RIGHT NOW, not what can be shipped from another corner of the planet; and, fringe benefit, seasonal eating is often more affordable than the aforementioned globe trotting menu.

In the great white north, where I reside, carrot is so hot right now!

What’s In a Carrot
The benefits are carrots are hinted to in their name, as they are rich in beta carotene (which our bodies use to make vitamin A); and while a diet rich in carotenes is associated with decreased risk of some cancers, carrots also aid in the digestive process, benefit hair and skin; and, of course, are legendary in the regards to the health of our eyes.

We Love Carrots- Do You?!
In the Vitality Kitchen we do a fair bit of raw salad preparation, even in winter; and seeing as a raw carrot a day combats intestinal parasites, in addition to the laundry list of other health benefits, means we LOVE carrots around here.

This salad is raw-ish and simply not raw, because in order to get the carrots to yield slightly we pour hot water over the shaved pieces and allow the carrots to soak for at least 20 minutes- the perfect amount of time to prepare your vinaigrette. Made from sweet oranges and organic goats cheese, the dressing adds to the inherent creaminess that the chickpeas provide.

Raw, seasonal and, oh so, delicious; Chickpea and Shaved Carrot Salad is your winter salad essential.

5 lrg carrot
1 tbsp organic goat’s cheese (easier to digest then cow’s milk cheese)
1 can BPA FREE Eden Organic Garbanzo Beans
1/2 orange, juiced
1 tsp raw honey
1 tbsp fresh mint leaves
1 tsp salt + pepper
5 tbsp olive oil

Shave the carrots with a peeler and place in a bowl, season liberally with salt and cover with boiling water; leave for 20 minutes.

Meanwhile, in a food processor combine the goats cheese, orange juice, olive oil, salt, pepper and mint; blend until smooth and dressing-like. Drain the carrots and allow to dry for 5 minutes.

Rinse the chickpea VERY WELL, and combine with the dressing; once the carrots are dry, toss with chickpeas and dressing. Serve with extra mint if desired.