Name: Carrot salad with oriental aromas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 Portionen
Ingredients: 440 g Chickpeas (drained weight); 7 tbsp Olive oil; 1 tsp Curry; 1.5 tsp Salt; 300 g Carrots; 50 g dried Dates; 3 Stiel(e) smooth Parsley; 1 piece Organic Lemon; 1 Prise(n) Cumin (ground); 1 tsp Honey; 1 Beet(e) Pepper

Cook Time

55 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Carrot salad with oriental aromas is ready in 55 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This carrot salad with oriental aromas is an absolute highlight! The combination of sweet dates, crunchy carrots and crispy chickpeas is simply unbeatable. The dressing with lemon, cumin and honey gives the salad a special touch. I like to make this salad when I want to prepare something light and healthy. It is perfect as an appetizer or as a side dish for grilling. The preparation is super easy and quick, so it is also ideal for spontaneous guests. A great recipe that is always well received!

Ingredients (11 ingredients)

Preparation (7 steps)

Preheat oven and prepare chickpeas

Preheat the oven to 180 °C top/bottom heat. Place the chickpeas in a sieve, rinse and drain well. Then pat dry with a kitchen towel.

Season chickpeas

Put the drained chickpeas in a bowl. Add 4 tbsp olive oil, curry powder and 1 tsp salt and mix well so that all the chickpeas are evenly covered.

Bake chickpeas

Place the seasoned chickpeas on a baking sheet lined with baking paper and bake in the preheated oven for 25-30 minutes until crispy.

Prepare carrots

Peel the carrots and cut lengthwise into thin slices with a vegetable peeler. Place in a bowl and mix with 0.5 tsp salt, kneading lightly.

Chop dates and parsley

Thermomix® Setting

5 sec/Speed 5

Put the dates in the mixing bowl and chop for 5 sec./speed 5. Transfer. Put the parsley in the mixing bowl and chop for 3 sec./speed 8. Transfer.

Prepare dressing

Squeeze the lemon. Put 3 tbsp olive oil, 2 tbsp lemon juice, cumin, honey and some pepper in a bowl and mix well. Add the chopped parsley and stir in.