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INGREDIENTS

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.)

Dressing

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

METHOD 

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

Serves 2 




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