Carrots with chickpeas and feta


Carrots with chickpeas and feta

Carrots with chickpeas and feta

Ingredients:

500 g of carrots
400 g of cooked or canned chickpeas
200 g feta cheese
100 g of pistachios
2 large handfuls of young leaves of spinach
5 sprigs of mint
2 tsp ground cumin
juice of half a lemon
1 tbsp light honey
olive oil “extra virgin”

Preparation:

Preheat oven to 200 ° C. Peel the carrots, cut into 5 cm long pieces, then cut each into 4-6 pieces. Put on a baking sheet, sprinkle with zira and pour 1 tbsp of olive oil. Season with salt, pepper and stir. Bake until tender, 30-40 minutes. Put the carrots in a bowl of hot.
W
Fold the chickpeas in a colander, rinse and add the carrots. Mix lemon juice, honey and 1 tbsp of olive oil and season vegetables, carrot is still hot. Cool.

Coarsely chop the mint leaves and spinach, chop the pistachios. Add to the salad. Fet mash with a fork into small pieces and sprinkle the dish before serving.

Bon Appetit!

Carrots with chickpeas and feta

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