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?)
-Water

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.
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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.
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For the sauce, blend all sauce ingredients in food processor or blender. Add water until it’s the consistency you want.
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Then add your chick peas to your veggie peelings.
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Add the sauce when you are ready to eat. Do not do so before, as this will make your vegetables and chick peas soggy.
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Mix all together and enjoy! IMG_6786
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