Salad of purple carrots

Name: salad of purple carrots
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g purple carrot; lemon; 350 g chickpeas in pot; 400 g tastytome tomatoes; 15 g fresh fresh mint; 75 g lamb's lettuce; 350 g Dodoni goat cheese in oil and herbs in pot; 1,5 el roasted black sesame seeds

Vegan salad of purple carrots, chickpeas, tomato, mint, lamb's lettuce, goat's cheese and sesame seeds.

Ingredients

Directions

Peel the carrot and scrape with a peeler into thin long ribbons. Clean the lemon.
Grate the yellow skin of the lemon and squeeze out the fruit. Mix (1 to 4 people) 1 tbsp lemon juice and grate through the ribbons.
Put the chickpeas in a colander, rinse under cold running water and drain. Cut the tomatoes into pieces and the mint leaves coarse.
Divide the lamb's lettuce over a bowl. Mix the carrots, chickpeas, tomatoes and fresh mint and spread over the lamb's lettuce.
Crumble the cheese and spread over it. Sprinkle (4 people) with 2 tbsp oil from the pot and sprinkle with the sesame seed.