This Carrot, Chickpea, and Feta Salad gluten-free and vegetarian — even vegan if you ditch the feta for some chopped green olives — AND it comes together in about half an hour, and, most importantly, it's delicious. Recipe from The Sprouted Kitchen Bowl and Spoon, the second cookbook from Sprouted Kitchen blogger Sara Forte — so its excellence is hardly a shocker.
This carrot and chickpea recipe is meal-worthy on its own, makes for a great brown-bag lunch , is gluten-free and vegetarian (even vegan if you ditch the feta for some chopped green olives) and it comes together in about half an hour.
Made 3/5/12. Wow. I was surprised at how yummy this was. Made w. brown rice, and only 1 can chickpeas. No leftovers. "Moroccan Chickpeas"...w. cauliflower, celery, veg brother, ginger, crushed tomatoes...and virtually homemade curry. Had to buy 'tumeric' for this.