We were invited to a pot-luck party recently where the meat and desserts were being supplied by the host so they suggested bringing along a side dish.
So, I whipped up this quick and easy chickpea and carrot salad, which is not only very tasty, but perfect for spring.
Serving: Perfect for pot-luck parties and backyard barbecues
- 2 cans chickpeas
- 3 carrots - preferably thinner ones
- 1 can corn
- 1/2 cup baby spinach - roughly chopped
- 1 tsp fresh thyme
- 1/4 cup honey
- 1/4 cup olive oil
- 2 tbs champagne vinegar
- salt & pepper
Drain and rinse the chickpeas and corn and place in a large bowl.
Finely dice the carrots and toss into the bowl with the chickpeas and corn and give it a quick toss.
In a small measuring jug whisk together the olive oil, honey, champagne vinegar, and salt & pepper.
Pour over the the salad and toss to coat.
Add the baby spinach and fresh thyme and toss lightly one last time.
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