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Twirly Carrot Salad with Crispy Chickpeas & Rice
Ingredients
  • ½ cup wild rice uncooked
  • 1 15 oz. can of chickpeas or any bean of choice, drained and rinsed
  • 1 tbsp olive oil
  • Kosher salt and freshly ground pepper to taste
  • 1 tbsp whole grain mustard
  • 3 tbsp lemon juice the juice of 1 lemon
  • 2 tsp lemon zest the zest of ½ lemon
  • 3 garlic cloves grated
  • 2 tsp honey
  • 1 medium handful fresh parsley finely chopped
  • 3 tbsp olive oil
  • ¼ tsp kosher salt plus more to taste
  • 1 15 oz. bag of carrots
  • 2 tbsp toasted walnut halves finely chopped for garnish
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