Chickpea, Carrot And Parsley Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 19 ounces can chickpeas, drained and rinsed (about 2 cups)
• 1 cup loosely packed fresh flat leaf parsley, very coarsely chopped
• 1 cup loosely packed shredded carrot (from about 1 large carrot)
• 1/2 cup sliced radish (about 6 medium)
• 1/2 cup chopped scallion, and green parts (about 4)
• 3 tablespoons fresh lemon juice
• 1 teaspoon ground coriander
• kosher salt & freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 1/3 cup crumbled feta cheese (optional) or 1/3 cup toasted pine nuts (optional)

Recipe

• 1 put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. stir to combine.
• 2 in a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 teaspoons salt, and a few generous grinds of black pepper. continue whisking while adding the olive oil in a slow stream. pour over the salad and toss gently. season the salad with salt and pepper to taste. top with the feta or pine nuts, if using, and serve immediately.