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.

Blogs that might be interesting

red wine to boost your health

pregnant and drinking alcohol

hollyhock health benefits uses of hollyhocks

red or white wine healthy unhealthy

alcohol during pregnancy

Nutrition

405Calories

Sodium12% DV280mg

Fat49% DV32g

Protein18% DV9g

Carbs5% DV16g

Fiber32% DV8g

Loved it