original image here
I'm on a mini break, with a few days off (ahh the serenity) - but I thought I'd post you a recipe being World Vegan Day today.
Being World Vegan Day, I encourage you to make something simple and delicious and of course nutritious this evening. This is one of my most favorite Salads that everybody will love!
spiced chickpea & carrot salad
Heat 2 tablespoons of olive oil in a small frying pan over a medium heat. Add 2 cloves of crushed garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and 1 teaspoon of paprika. Cook for 1 minute and then pour spiced mixture over a 400gm can of organic chickpeas (rinsed and drained of course). Toss chickpea mixture with 2 coarsely grated carrots, 1 tablespoon white wine vinegar and 1 tablespoon of honey.
Awesome!
original recipe from donna hays 'no time to cook' 2008
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