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    CHICKPEA, CARROT AND PARSLEY SALAD     

   Ingredients :
 
1 cup parsley leaves, chopped (measure without pressing)
1 cup shredded carrot, ( measure without pressing)
4 / 6 radishes, sliced thinly
˝ green onion (both green and white parts), chopped
2 fresh yellow ají, seeded and deveined, chopped
1 – 2 tablespoons lemon juice
Salt
Pepper
Extra virgin olive oil
ľ cup fresh white cheese, chopped (may be replaced with feta cheese
Lettuce leaves

   Preparation:

Place ˝ cup of the cooked chickpeas in a bowl and mash with a wooden spoon. Add remaining chickpeas, parsley, carrots, radishes, fresh yellow aji and green onion and mix.
Whisk lemon juice with salt and pepper in a small bowl. Gradually, add, olive oil and continue whisking until mixture is emulsified.
Stir carefully into chickpea mixture.
Serve over lettuce leaves and scatter cheese over. Drizzle with olive oil.
Add dressing to salad just before serving.
        4 – 6 servings
       
 
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