Carrot-cucumber salad

Name: Carrot-cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 100 g salted roasted peanuts; 100 g dried cherries; 400 g Carrots; 1 Cucumber; 1 collar Dill and mint; 6 TABLESPOONS Lemon juice; 1-2 TEASPOONS liquid honey; 7-10 Tbsp salt, pepper, ground coriander; 5 TABLESPOONS good olive oil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
100 g salted roasted peanuts
100 g dried cherries
400 g Carrots
1 Cucumber
1 collar Dill and mint
6 TABLESPOONS Lemon juice
1-2 TEASPOONS liquid honey
7-10 Tbsp salt, pepper, ground coriander
5 TABLESPOONS good olive oil

Directions

1
Rinse the chickpeas in a sieve and drain well. Coarsely chop the nuts and cherries. Peel and wash carrots and dice them very finely. Wash cucumber, peel if necessary, cut in half lengthwise, scrape out seeds.
2
Halve the cucumber halves again lengthwise and cut into thin slices. Wash herbs and shake dry. Chop dill coarsely. Pluck the mint leaves from the stalks.
3
For the vinaigrette, mix lemon juice, honey, salt, pepper and 1⁄4 tsp. coriander. Stir in the oil. Mix the vinaigrette with the prepared salad ingredients. Leave to stand for about 30 minutes.