Carrots with chickpeas and pine nuts

Add a vibrant crunch to your meal with this nutty salad.
  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 2 cloves garlic, crushed
  • 1 (400g) tin of chickpeas, drained and rinsed
  • 4 carrots, peeled and shaved into ribbons using the vegetable peeler
  • Small handful of pine nuts
  • 1 tbsp white wine vinegar
  • 1 tbsp flat-leaf parsley, chopped
  • Salt and freshly ground black pepper
1) Heat the oil in a frying pan over a medium heat. Add the onion and cook until the onion had softened, about 5 minutes.

2) Add the garlic and cook for a further minute before adding the chickpeas, carrots and pine nuts. Cook until nuts are toasted.

3) Drizzle with white wine vinegar; add parsley and salt and pepper to taste.

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