This delicious Chickpea, Cashew & Carrot Salad is a fast and simple salad to make. I love to toast the cashew nuts in a little sesame oil however, you could also use olive oil. This salad tastes delicious with my Cashew Teriyaki Dressing drizzled over the top.
- 1 pepper, chopped
- 4 spring onions, finely chopped
- 2 carrots, grated
- 1/4 cup of coriander, chopped
- 1/2 cup of cashew nuts
- 2 tins of chickpeas, drained and rinsed
- Olive or sesame oil
- Cup of Cashew Teriyaki Dressing
- Add the oil and cashew nuts to a small pan and toast gently until the cashews are lightly browned.
- Combine all the ingredients in a bowl.
- Drizzle over the Cashew Teriyaki Dressing
- Serve and enjoy.
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NOW I WANT TO HEAR FROM YOU!
I would love to know if you make this and what you think. If you have any questions about the recipe post them in the comments below.
Look forward to hearing from you.
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I'm Dr Christy Fergusson Ph.D. I am a Doctor of Psychology, Chartered Psychologist, Nutritional Therapist, Clinical Hypnotherapist and Hay House Author. I have a Ph.D., MSc and BA Hons in Psychology; I'm a Chartered Psychologist with the British Psychological Society, a Nutritional Therapist with the British Association of Nutrition & Nutritional Therapy and a Clinical Hypnotherapist with the British Society of Clinical Hypnosis.
Through a combined integration of my expertise in nutrition, psychology and hypnotherapy I launched my company The Food Psychologist and quickly become the ‘go to’ food psychology expert in the UK. I'm the food psychologist from Channels 4′s Secret Eaters, a former Sun columnist and in-house nutritionist at Women’s Health Magazine. I published my first book 'Hot, Healthy, Happy' with Hay House in 2013.