Carrot, Chickpea, and Parsley Salad

chickpea carrot salad

This weekend Rachel and I celebrated our 6 year wedding anniversary. It’s crazy just how fast time has gone by.

Six years. So much has changed. I’m more in love with this pretty woman than I was before- which I didn’t think was possible given how crazy I was about her on our wedding day. But that is what happens, I have come to understand. As your relationship grows, as your time together increases, you come to a deeper understanding and appreciation for each other.

Kids also help solidify that relationship. There is nothing quite like the teamwork required of two new parents. Being woken up every 2 hours to change wet diapers, feed the baby, burp him, and keep that little sweet but demanding bundle of joy alive; that is the stuff right there that makes (or I suppose breaks) a relationship. And we’ve done that twice over now! (The second time was old hat – hah).

Yea… Six years ago I’d never have thought that I’d spend our 6th anniversary at the zoo with our two little boys, sneaking away during their nap time while grandparents babysat, just so we could enjoy a quiet lunch together. But I wouldn’t change a thing about it. It was a great day spent not just with the woman I love but with the family we, together, created.

chickpea carrot salad

Moving on…

Today is reveal day for The Secret Recipe Club, where each month we bake or cook something from another food blog in secret, and then share our take on the recipe with our readers. This month we were assigned the blog Groundcherry by Stephanie, who’s motto is sustainable cooking for one. Stephanie focuses on using locally available, in-season foods, and keeps her recipes low or no meat. With a background in nutrition and food systems, Stephanie is passionate about food that is sustainable, delicious, and good for you! I appreciated this aspect of Stephanie’s blog, having written for a number of sustainable and green blogs in the past. I am definitely the more sustainable and eco-minded member of my family (and I was really into Captain Planet when I was a kid. Seriously, such a good show!).

Anyhow, there were a couple recipes we were considering making, such as yummy looking Cinnamon Apple Muffins or Cauliflower Cheese Soup; but as it has been very hot and humid in NJ for the past week we really didn’t want to turn on the oven. So these recipes are on the list for cooking when it’s cooler out, and instead we made this tasty Carrot, Chickpea, and Parsley Salad. It was light, cool, and refreshing, and even Toddler Boy ended up eating a bunch of the chickpeas which he never had an interest in before.

We enjoyed our assignment this month and will be visiting Groundcherry again – we hope you’ll try this recipe out and check out Stephanie’s blog for more tasty recipe ideas!

chickpea carrot salad

Carrot, Chickpea, and Parsley Salad

Ingredients

  • 1/2 cup cooked (or canned) chickpeas, drained and rinsed
  • 1/2 small clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoon white wine vinegar or lemon juice
  • 1/2 teaspoon dijon mustard
  • Dash salt
  • Black pepper, to taste
  • 1 medium carrot, shredded
  • 1/2 cup chopped parsley and/or mint
  • 2-4 tablespoon minced sweet white onion
  • A few grates of lemon zest

Instructions

  1. Mash about a tablespoon of chickpeas with the garlic, oil, vinegar, salt, pepper, and mustard. Add a drizzle of water, just enough so that the dressing will pour. Toss with the carrots, onion, parsley, and remaining chickpeas. Top with the lemon zest.
http://thekeenancookbook.com/side-dish-2/carrot-chickpea-and-parsley-salad

Recipe source: Groundcherry

chickpea carrot salad



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