Lenten Chickpea and Korean Carrot Salad – Step-by-Step Recipe

Source: Sablinstanislav, AdobeStock

Even without meat, it's easy to prepare a hearty salad with a bright and expressive flavor. This Lenten chickpea and Korean carrot salad is just such a recipe. The neutral taste of legumes and the piquant appetizer perfectly complement each other!

Prep time: 15 minutes.
Servings: 4.

Ingredients

• 250 g cooked or canned chickpeas;
• 200 g ready-made Korean-style carrots;
• 1 cucumber;
• 1 bell pepper;
• 2 tablespoons vegetable oil;
• 1 tablespoon lemon juice;
• 2 sprigs of parsley;
• ground black pepper to taste.

Step-by-step recipe

1. If using canned chickpeas, drain them in a colander, rinse with cold water, and let all the liquid drain off completely.
2. Cut the vegetables into thin strips, finely chop the parsley, and slightly shorten any overly long strips of Korean carrots.
3. For the dressing, mix the vegetable oil with lemon juice and ground black pepper.
4. Combine all ingredients, dress the salad, mix gently, and if time permits, let it sit in the refrigerator for another 10-15 minutes to allow the flavors to meld.