Creamy Carrot Chickpea Cashew Salad
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 4 cups carrots, thinly sliced (2 small bunches carrots)
  • 1 can chickpeas, rinsed well and drained (2 cups)
  • 1½ cup cashews
  • ⅓ cup cilantro, finely chopped
  • ⅓ cup parsley, finely chopped
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons mint, finely chopped
  • Dressing
  • ¼ cup plain Greek yogurt
  • ¼ cup cashew butter
  • 3 tablespoons lime juice (from 1 large lime)
  • 1 tablespoon raw honey
  • 1 tablespoon hot sauce
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • A couple dashes each of sea salt and freshly cracked black pepper
DIRECTIONS:
  1. Toss all the salad ingredients together in a large bowl. Whisk the dressing ingredients together and add in a bit of salt and pepper to taste. Fold the dressing into the salad until fully blended. Store in the fridge in an airtight container for up to a couple days. It's best if left to marinate for a few hours in the fridge before serving.
Recipe by Love from the Land at https://www.lovefromtheland.com/creamy-carrot-chickpea-cashew-salad/