Author Notes
I love using multicolored carrots in this salad for a nice visual effect, but it will be just as tasty with just one color, don’t worry. Also, if you love cheese as much as we do, I definitely recommend a crumble of feta or ricotta salata on top of this salad, it’s pretty fantastic. —Sarah | Wisconsin from Scratch
Ingredients
-
2 cups
carrots, julienned
-
1
small fennel bulb, very thinly sliced
-
15 ounces
can chickpeas, rinsed and drained
-
2 tablespoons
chopped parsley
-
2 tablespoons
chopped green onion, green part only
-
2 tablespoons
fresh lemon juice
-
2 tablespoons
extra virgin olive oil
-
1/2 tablespoon
whole cumin seed
-
salt and pepper to taste
-
crumbled feta or ricotta salata cheese for topping (optional)
Directions
-
Combine carrots through cumin seed in a large bowl, stir to combine.
-
Season with salt and pepper to taste, top with crumbled cheese if desired, and serve immediately.
See what other Food52ers are saying.