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Zoe carrot and chickpea salad
Ingredients
  • subheading: Here’s how to do it:
  • 4 carrots, peeled and roughly chopped
  • 1 red onion, sliced
  • 1 x 400g tin of chickpeas, drained
  • 250g of cooked quinoa
  • extra virgin olive oil, salt and pepper
  • ½ a red cabbage, shredded
  • a handful of pomegranate seeds
  • 1 tsp each of sumac and nigella seeds
  • a handful of mixed nuts, chopped
  • a handful of fresh coriander or parsley
  • subheading: Dressing:
  • 1 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 1 tsp miso paste
  • ~3 tbsp water, keep adding as needed
  • pinch of salt
  • 1 inch piece of ginger, grated
Steps
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