Spicy Carrot Ribbons with Chickpea Crumbs

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A simple vegetable peeler turns humble carrots into beautifully ribbons in this healthy, colourful and bright salad tossed with a spicy vinaigrette featuring garlic, lime, jalapeño and cilantro. Canned chickpeas are pulsed into crumbs, then roasted until crispy for the topping together with pomegranate seeds. It’s easy to put tother and perfect as an appetizer or side with your lunch or dinner.

adapted from Savoryonline

1. Using a chef’s knife, mince and mash the garlic into a paste with a pinch of salt. Transfer garlic to a large bowl. Zest and juice the limes into bowl. Add the jalapeño and cilantro. Season with salt and pepper. Whisking constantly, drizzle in 120 ml of olive oil. Add 3 tbsp vinaigrette to a small bowl and set aside.
2. Wash and peel the carrots. Using a vegetable peeler, shave the carrots into thin, long ribbons. Place carrot ribbons into large bowl with vinaigrette and toss to coat. Let marinate at room temperature 1 hour, tossing every 15 minutes.
3. Meanwhile, preheat oven to 200C/400F. To a food processor, add the well-drained chickpeas and pulse until fine crumbs form. Transfer to a baking tray and drizzle with remaining 2 tbsp of olive oil. Season with salt and pepper. Bake 25–30 minutes, until crisp, stirring halfway through.
4. To serve, transfer marinated squash ribbons to a platter and spoon the reserved vinaigrette over top. Sprinkle with the chickpea crumbs and pomegranate seeds. If there are extra chickpea crumbs, keep in an airtight container in the fridge for up to 1 week.

© 2024 | http://angiesrecipes.blogspot.com