Chickpea Zucchini & Carrot Salad

Regular ol’ salads with lettuce or spinach can get a bit tired and boring after a while. This is a great way to still have a vegetable packed salad with a twist!

Zucchini & carrot-2This salad uses shredded carrots and zucchini as the base. I was a bit apprehensive of eating these uncooked, as I’ve never had raw zucchini before, but it actually turned out a lot better than I was expecting. After I got over the “weirdness” of eating uncooked veggies (it’s really just a mental thing) I really enjoyed this salad and will definitely be making it again!

What you need:

For the salad:
-2 zucchinis
-3 peeled carrots
-1 can chick peas
-1/4 tsp paprika
-1/4 tsp chili powder
-1/4 tsp cumin
-1/4 tsp salt
-Olive oil
-Handful chopped basil

For the sauce:
-1 avocado
-1/2 cup pistachios
-Handful cilantro
-Lime juice (maybe about 1/4 cup?)

What to do:

First, roast the chick peas. Heat the oven to 400. Toss the chick peas in olive oil, paprika, chili, cumin and salt. Spread on baking sheet and bake about 15 min.

To make the salad, you shred the carrots and zucchini with a peeler (or if you have one of those veggie spiralizers that works) and then toss in the basil.

For the sauce, blend all sauce ingredients in food processor or blender. Add water until it’s the consistency you want.

Then add your chick peas to your veggie peelings.

Add the sauce when you are ready to eat. Do not do so before, as this will make your vegetables and chick peas soggy.

Mix all together and enjoy! IMG_6786


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