2 large carrots, peeled and grated
2 T finely snipped spring onion or chives
1 tin of chickpeas, drained (this will replace half of the carbohydrate portion on your plan i.e. half of the rice, kumara, etc.)
14g extra-virgin olive oil
1 T lemon juice
1 t sugar free maple
1 T Dijon mustard
½ t ground cumin
¼ t salt
Combine ingredients for the dressing, set aside.
In a separate bowl, add carrots, spring onion and chickpeas. Mix well.
Add dressing to salad, mix through.
Chill and serve.
HOT TIP: roast your chickpeas for extra crunch