Recipe by Leah Vanderveldt
Carrot Noodles with Chickpeas and Feta
2 tablespoons olive oil
2 teaspoons champagne or white wine vinegar
1 teaspoon honey
¼ teaspoon cumin
¼ teaspoon salt
3 medium carrots, peeled into ribbons with a vegetable peeler
1 15-oz. can chickpeas, drained and rinsed
2 to 3 tablespoons roughly chopped cilantro
2 tablespoons crumbled feta
1 to 2 tablespoons chopped pitted oil-cured black olives
Make dressing: Combine all ingredients in a jar with a tight-fitting lid. Cover and shake to combine.
Make salad: In a medium bowl, combine carrots, chickpeas, cilantro, feta and olives; toss well. Add dressing a spoonful or two at a time, tossing to mix well. Taste and season with additional salt, if desired.
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