Cucumber Carrot Salad

Cucumber Carrot Salad

Simple healthy salad to cool you up, great for lunch box, travel and parties.

Ingredients-1

1 no          English seedless cucumber (6″)
1 no          Carrot
1 no          Onion (red)
½ cup       Chickpeas (fully cooked)
3 stks       Coriander leaves
½ tsp        Red wine garlic vinaigrette
2 tsp         Olive oil
¼ tsp        Salt
¼ tsp        Ground black pepper


Instructions

Soak (1/4 cup) dry chickpeas overnight, wash, drain and pressure cook with 1 cup of water. Drain the liquid and seaparte the cooked peas. Combine olive oil, red wine vinaigrette, salt and pepper. Whisk to blend well and keep aside. In a large bowl, combine diced cucumbers, diced carrots, diced onion, cooked chickpeas and coriander leaves. Slowly add the vinaigrette dressing and toss the salad for couple of times. Serve at room temperature on a warm toasted bread or as a side.

Notes

Serve at room temerature or refridgerate for 1 hour.
Use a tsp of lemon juice + pinch of sugar,  if you cannot fine red wine vinaigrette.
Yield: Serves 2 approx.