Snack · Latin American · 10 min
Crispy Chickpea and Shredded Carrot Salad with Cilantro-Lime Vinaigrette
- Calories
- 223
- Protein
- 14g
- Carbs
- 20g
- Fat
- 9g
Ingredients
- 30.0 g Chickpeas (garbanzo beans), mature seeds, cooked/drained
- 55.5 g Carrots, raw, julienned
- 20.8 g Egg wraps with pea protein and chia seeds
- 5.2 g Extra Virgin Olive Oil
- 2.3 g Fresh cilantro, chopped
- 1.4 g Fresh ginger, minced
Method
- 01Preheat oven to 400°F (200°C). Toss the chickpeas with 1g of olive oil and a pinch of salt. Spread on a baking sheet and roast for 15 minutes until golden and crisp.
- 02In a small bowl, whisk together the remaining 2g of olive oil with a squeeze of fresh lime juice (pantry staple), minced ginger, and chopped cilantro.
- 03Julienne the carrots into thin, matchstick strips for a satisfying crunch.
- 04Take the egg wrap, lightly toast it in a dry pan for 30 seconds until pliable, then slice into thin ribbons.
- 05In a medium bowl, toss the roasted chickpeas and carrots with the ginger-cilantro dressing.
- 06Top with the egg wrap ribbons and serve immediately for a contrast of warm roasted legumes, crisp raw vegetables, and protein-rich strips.
Cook it with the whole plan around it
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