Let me introduce you to my new favorite refrigerator staple: Chickpeas with Spiced Carrots, Dates and Pistachios.
This salad comes together in no more than 10 minutes and it’s the perfect lunch or light dinner. In fact, I cannot wait to eat leftovers for lunch today. Prep this salad on Sunday and you’ll be able to eat on it all week long.
This no-cook salad involves one bowl and a simple list of ingredients.
The “dressing” is a quick mix of EVOO, cumin, cinnamon (!!!) and a little salt. The powerhouse ingredients include canned chickpeas (if you use dried, more power to you), shredded carrots, chopped dates, cilantro and pistachios. I served the salad on a bed of lettuce last night and an extra sprinkle of flaky salt.
It’s sweet, it’s crunchy, it’s savory, it’s salty and it’s full of good-for you stuff.