Ingredients
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 clove garlic, finely chopped
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1 teaspoon ground cumin
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¼ teaspoon salt
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freshly ground black pepper to taste
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2 cups shredded carrots
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1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped white onion
Directions
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Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth. Add carrots, chickpeas, parsley, and onion; toss to coat.
